I made this using a 2lb salmon filet and ended up curing it for 12 hours because I'm pretty busy and just couldn't get to it any sooner. I also don't have an oven thermometer so my temperature may have been a bit higher. It was definitely cooked after 1 hour and 10 minutes. At that point it was getting dry and didn't resemble the photo at all. It had a delicious flavor though and I didn't even bother with the mayo/mustard sauce. I would definitely make this one again.
Slow-Roasted Brown Sugar and Dill Cured Salmon
Slow roasting the cured fish gives the salmon a velvety, silken texture.
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- Calories: 333
- Fat: 19.5g
- Saturated fat: 3.7g
- Monounsaturated fat: 6.7g
- Polyunsaturated fat: 7.2g
- Protein: 33.9g
- Carbohydrate: 3.6g
- Fiber: 0.0g
- Cholesterol: 100mg
- Iron: 0.6mg
- Sodium: 402mg
- Calcium: 22mg
- 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
- 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.
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