Raw Salmon Marinated in Amontillado Sherry Recipe

Name: Raw Salmon Marinated in Amontillado Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 pound) thick salmon fillet, well-chilled; 3 tablespoons medium-dry Amontillado sherry; 4 tablespoons coarse salt; 4 teaspoons sugar; 1 teaspoon freshly-ground black pepper; 4 cups fresh tarragon leaves; 64 very thin asparagus spears, ends peeled; 3/4 cup Amontillado sherry; 1/2 cup mayonnaise; 2 tablespoons Dijon mustard; 1/4 cup walnut oil; 1/2 cup neutral-flavored vegetable oil, such as canola or sunflower

Servings: persons

1 (2 pound) thick salmon fillet, well-chilled
3 tablespoons medium-dry Amontillado sherry
4 tablespoons coarse salt
4 teaspoons sugar
1 teaspoon freshly-ground black pepper
4 cups fresh tarragon leaves
64 very thin asparagus spears, ends peeled
3/4 cup Amontillado sherry
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup walnut oil
1/2 cup neutral-flavored vegetable oil, such as canola or sunflower

1
Place salmon, skin-side down in a glass baking dish.
2
Rub with sherry.
3
In a mortar grind together salt, sugar and pepper lightly with a pestle.
4
Coat flesh side of salmon with salt mixture.
5
Strew tarragon over salmon, distributing it evenly.
6
Top with another glass dish and weight it with cans.
7
Refrigerate for 48 hours, basting a few times with accumulated liquid.
8
Cook asparagus in boiling, salted water until just tender, 2 to 3 minutes.
9
Refresh under cold water, then pat dry.
10
Set aside at room temperature.
11
Prepare sauce: In a small saucepan bring sherry to a boil and reduce it by one-third.
12
Let cool slightly, then pour into workbowl of a food processor with mayonnaise and mustard.
13
Process for 5 seconds.
14
Combine walnut and vegetable oils and, with the motor running, slowly begin to add to sherry mixture drop by drop.
15
After 1 tablespoon of oil has been absorbed, you can begin to pour it slowly in a thin stream.
16
Process to a medium consistency.
17
Season to taste with salt and pepper and set aside at room temperature.
18
Remove tarragon from salmon and wash off brine under cold water.
19
With a very sharp knife, cut salmon into broad, thin slices.
20
Divide among dinner plates.
21
Pour a little sauce alongside.
22
Top decoratively with asparagus.
23
Grind black

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 (2 pound) thick salmon fillet, well-chilled, 3 tablespoons medium-dry Amontillado sherry, 4 tablespoons coarse salt, 4 teaspoons sugar, and more.

Yes, Raw Salmon Marinated in Amontillado Sherry 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.

That's it — enjoy your meal!

Raw Salmon Marinated in Amontillado Sherry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions