Photo: James Carrier
Notes: Buy salmon that has been frozen, or freeze fresh salmon for at least 72 hours at -4° or lower to destroy any parasites, then thaw to use.
This recipe goes with Gravlax with Russian Salad
Yield: Makes 10 to 12 servings
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Amount per serving
- Calories: 112
- Calories from fat: 50%
- Protein: 11g
- Fat: 6.2g
- Saturated fat: 1.2g
- Carbohydrate: 2g
- Fiber: 0.0g
- Sodium: 1134mg
- Cholesterol: 33mg
- 3 tablespoons sugar
- 3 tablespoons salt
- 1 tablespoon crushed or coarse-ground black peppercorns
- 1 1/2 pounds salmon fillet (1 in. thick, 1 or 2 pieces)
- 1 1/2 cups dill sprigs, rinsed, or 3/4 cup dried dill
- 1. In a small bowl, mix sugar, salt, and peppercorns.
- 2. Rub your fingers over flesh side of salmon to locate any bones; pull them out and discard. Rinse salmon and pat dry. Lay, skin side down, in an 8- or 9-inch pie pan. Sprinkle evenly with sugar-salt mixture and top evenly with dill. Cover pan airtight with plastic wrap.
- 3. Nest another pie pan of the same size on fish and set 2- to 3-pound weights (such as unopened cans of food) in it. Chill 2 days; every 12 hours, uncover, baste salmon with juices, rewrap, and replace weights.
- 4. Unwrap salmon, discard dill, and scrape off sugar-salt mixture. Lay salmon, skin down, on a board; cut into thin diagonal slices and release fish from skin. Discard skin.
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