Recipe by Coastal Living March 2001

Gallery

Recipe Summary test

Yield:
12 appetizer servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove small bones from salmon with tweezers; discard bones.

    Advertisement
  • Stir together sugar and next 3 ingredients. Pour one-third of the mixture in a 13- x 9-inch baking dish. Place salmon fillet over sugar mixture, and top with remaining sugar mixture. Cover with heavy-duty plastic wrap. Place an 11- x 7-inch baking dish over salmon. Fill with heavy cans. Let stand 2 hours at room temperature. Remove weights and smaller dish; pour off liquid. Cover with heavy-duty plastic wrap; chill for 2 days.

  • Rinse coating from salmon; pat dry. Slice thinly, starting at tail end. Serve on toasted baguette slices with Cilantro-Mustard Sauce. Garnish, if desired.

  • Note: For toasted baguette slices, cut baguette into 1/4-inch slices, and place on a baking sheet. Bake at 350º for 3 to 4 minutes on each side or until lightly browned. Cool on wire racks.

Advertisement