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Recipe Summary
Yield: Makes 1 1/4 pounds
Ingredients
Ingredient Checklist
1/4 cup coarse salt
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon freshly ground black pepper
1 (1 1/4 pound) boneless salmon fillet, skin on
1 cup extra-virgin olive oil
1 tablespoon vodka
Small bunch fresh dill, coarsely chopped
Gallery
Recipe Summary
Yield: Makes 1 1/4 pounds
Gallery
Recipe Summary
Yield: Makes 1 1/4 pounds
Recipe Summary
Yield: Makes 1 1/4 pounds
Yield: Makes 1 1/4 pounds
Makes 1 1/4 pounds
Ingredients
Ingredients
- 1/4 cup coarse salt
- 1 1/2 teaspoons whole coriander seeds
- 1/2 teaspoon freshly ground black pepper
- 1 (1 1/4 pound) boneless salmon fillet, skin on
- 1 cup extra-virgin olive oil
- 1 tablespoon vodka
- Small bunch fresh dill, coarsely chopped
Directions
In a small bowl, mix together salt, 1/2 teaspoon coriander seeds, and pepper. Place salmon fillet in a large baking dish, skin side down, and rub salt mixture all over both sides of salmon. Cover and refrigerate for 24 hours.
Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka, and sprinkle with dill and remaining teaspoon coriander seeds; turn to coat. Cover and refrigerate for 24 hours.
Remove salmon from refrigerator and wipe off excess marinade (reserving dill for baguette garnish). Remove skin and slice salmon into 1/4-inch-thick slices; keep refrigerated until ready to serve.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Cured Salmon
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cured Salmon
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
