1 2-pound piece of salmon
3 Tbs. sugar
1/2 bunch fresh dill
3 Tbs. salt (coarse or kosher)
1 Tbs. crushed peppercorns
Preparation:
Cut salmon in half lengthwise and debone (or buy two salmon fillets.) Leave skin on salmon.
Combine salt, sugar and peppercorns. Rub half of spice mixture on a salmon half and place skin side down in baking dish. Cover fish with fresh dill. Rub other half of salmon with remaining spice mixture and place skin side up on top of other piece of fish. Seal in Foodsaver bag or cover with foil then place weighted plate on top of salmon.
Refrigerate for 48 hours turning fish over every 12 hours and basting with pan juices.
When ready to serve, wash and scrape away dill and spices. Place fillets skin-side down on cutting board. Cut salmon diagonally in thin slices away from skin.
Serving Suggestion:
Serve cold with mustard-dill sauce.
Variation:
BBQ washed salmon, skin-side down. Grill only long enough to cook bottom half of fish. Do not turn over. Serve skin side down without cooking top of fish. Top should be rare. BBQ’d salmon is great with French green lentils.
History:
Recipe comes from Scandia Restaurant courtesy of Rick and Sue Riemer.
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