Brown Sugar And Dill Cured Salmon – a delicious recipe with salmon fillet, brown sugar, Kosher salt, black pepper, dill, vodka. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. Cut salmon fillet in half cross-wise and place one half, skin side down, in an 8x8 inch glass baking dish.
2
2. Combine brown sugar, salt, pepper, and dill; spoon half of the sugar mixture evenly over the salmon in dish, and drizzle the vodka. Cover with the other half of salmon, skin side up, and spoon remaining sugar mixture on top. Cover with plastic wrap; place a plate or small dish on top of salmon, and weigh down with soup cans. Refrigerate 2 days, occasionally rotating fish and basting with liquid that collects in bottom of dish.
3
3. Remove fish from liquid and rinse. Cut meat into long, thin slices, discarding the skin. Serve on dark pumpernickel bread slices, flatbread crackers, creme fraiche, chopped red onion, fresh dill, and cracked black pepper.
174
kcal
Calories
3
g
Fat
31
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (1 1/2 lb) salmon fillet, 1/2 C firmly packed light brown sugar, 1/2 C Kosher salt, 1 TBS cracked black pepper, and more.
Yes, Brown Sugar And Dill Cured Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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