Home Cured Salmon With Tarragon And Pernod Recipe

Name: Home Cured Salmon With Tarragon And Pernod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons kosher salt; 1 tablespoon light brown sugar; 1 teaspoon lemon pepper; 1 lb salmon fillet, skin on; 1 1/2 tablespoons Pernod (or other anise liqueur); 1 small bunch fresh tarragon; for the sauce; 1 1/2 cups Greek yogurt; 1/3 cup fresh dill, chopped; 1/3 cup fresh fennel leaves, chopped; 1 -2 tablespoon Dijon mustard

Servings: persons

1 1/2 tablespoons kosher salt
1 tablespoon light brown sugar
1 teaspoon lemon pepper
1 lb salmon fillet, skin on
1 1/2 tablespoons Pernod (or other anise liqueur)
1 small bunch fresh tarragon
for the sauce
1 1/2 cups Greek yogurt
1/3 cup fresh dill, chopped
1/3 cup fresh fennel leaves, chopped
1 -2 tablespoon Dijon mustard

1
Combine salt, sugar and lemon pepper.
2
Rub evenly over both sides of fish.
3
Drizzle the non-skin side with the Pernod.
4
Roll the salmon in the tarragon.
5
Wrap tightly in plastic wrap, including all of the tarragon.
6
Place in a container with sides and place a skillet or plate on top of the salmon filet.
7
Weight down the plate with several cans (whatever is in the pantry).
8
Refrigerate for 36-48 hours, turning once in that time.
9
Unwrap salmon and brush off tarragon leaves.
10
Serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate.
11
For sauce, combine all ingredients in a bowl.
12
Serve on thinly sliced rye or pumpernickel bread.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons kosher salt, 1 tablespoon light brown sugar, 1 teaspoon lemon pepper, 1 lb salmon fillet, skin on, and more.

Yes, Home Cured Salmon With Tarragon And Pernod 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.

Home Cured Salmon With Tarragon And Pernod

How did you like this recipe?

Frequently Asked Questions