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Slow-Roasted Brown Sugar and Dill Cured Salmon

Photo: Randy Mayor; Styling: Cindy Barr
Yield 8 servings (serving size: about 5 ounces salmon)
Slow roasting the cured fish gives the salmon a velvety, silken texture.

Ingredients

  • 1/2 cup packed light brown sugar
  • 1/3 cup chopped fresh dill
  • 2 tablespoons kosher salt
  • 1 (3-pound) salmon fillet
  • Cooking spray
  • 1/2 cup reduced-fat mayonnaise
  • 2 tablespoons Dijon mustard

Nutrition Information

  • calories 333
  • fat 19.5 g
  • satfat 3.7 g
  • monofat 6.7 g
  • polyfat 7.2 g
  • protein 33.9 g
  • carbohydrate 3.6 g
  • fiber 0.0 g
  • cholesterol 100 mg
  • iron 0.6 mg
  • sodium 402 mg
  • calcium 22 mg

How to Make It

  1. Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9–inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.

  2. Preheat oven to 175°.

  3. Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan.

  4. Bake at 175° for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

  5. Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.