Dill Cured Salmon
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Credit: Daniel Goulet, CEC
Sizzle, Fall 2009
From the Chef
“Make sure knives are sharp to ensure successful slices.
“The amount of salt cure used depends on the size of fillets. If fillets are thin, especially around the tail, place a moderate amount of salt cure on salmon.
“Scrap pieces can be used in a cream-cheese spread for canapés or dips.”
1 salmon fillet, skin on
Cure Mix (yield 4 lbs)
2 bay leaves
1/2 bunch fresh dill
4 garlic cloves
2 T. green peppercorns
1/2 bunch fresh parsley
1/4 cup fresh thyme
2 T. ground turmeric
1 lb. kosher salt
1/2 lb. sugar
1) Mise en place ingredients.
2) Using food processor, pulse ingredients. Mix in sugar and salt; set aside.
3) Prepare salmon for cure by trimming belly fat. Remove pin bones. To allow an even cure, score skin in five or six places, being careful not to cut flesh.
4) Sprinkle small amount of cure in bottom of hotel pan. Lay salmon on top; pack remaining cure on top. Cover with plastic wrap. Let salmon rest in refrigerator for 48 hours.
5) Remove salmon from pan; gently scrape off cure. Clean cure off salmon; wipe with dry towel. Allow to air-dry. Slice salmon thinly and consistently, keeping knife at a 30-degree angle. Line up slices on parchment rectangles.
6) Once salmon is portioned and sliced, plate with appropriate garnishes, such as pickled baby pearl onions or cucumber ribbon with kiss peppers.
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