Salmon Cured W/ Horseradish & Dill Recipe

Name: Salmon Cured W/ Horseradish & Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 1 11/2lb skinless salmon fillet; 2 tablespoons sugar; 4 teaspoons coarse sea salt; 1/2 teaspoon coarsely ground black pepper; 5 tablespoons prepared white horseradish, divided; 1 cup, plus 1 tablespoon, chopped fresh dill, divided; 2 tablespoons balsamic vinegar; 1 tablespoon dijon mustard; 6 tablespoons olive oil; Thinly sliced whole grain bread or rolls

Servings: persons

1 tablespoon coriander seeds
1 11/2lb skinless salmon fillet
2 tablespoons sugar
4 teaspoons coarse sea salt
1/2 teaspoon coarsely ground black pepper
5 tablespoons prepared white horseradish, divided
1 cup, plus 1 tablespoon, chopped fresh dill, divided
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
6 tablespoons olive oil
Thinly sliced whole grain bread or rolls

1
Toast coriander seeds in heavy small skillet over medium heat until fragrant and slightly darker, about 4 minutes. Cool briefly. Crush seed coarsely in mortar with pestle or place in resealable bag and crush with mallet.
2
Place salmon on work surface. Trim any thin side flaps and fat, pull out any remaining bones, and trim any dark portions. Mix sugar, salt, pepper, and coriander seeps in a small bowl. Sprinkle 2 tablespoons salt mixture evenly over the salmon, then spread with 2 tablespoons horseradish. Cover with 1/2 cup of dill. Place salmon, seasoned side down, in 13x9x2 inch glass dish. Sprinkle with remaining salt mixture and spread with 2 tablespoons horseradish. Cover with 1/2 cup of dill. Cover dish with plastic wrap. Chill salmon overnight.
3
Using a rubber spatula, scrape seasoning off both sides of salmon; wipe clean with wet paper towels. Using long sharp knife, thinly slice slamon at slight diagonal; overlap slices on long platter.
4
Combine vinegar, mustard remaining 1 tablespoon of horseradish and 1 tablespoon of dill in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Serve salmon with dressing and bread.

1765

kcal

Calories

118

Fat

Carbs

148

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.

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

You need 11 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 1 11/2lb skinless salmon fillet, 2 tablespoons sugar, 4 teaspoons coarse sea salt, and more.

Yes, Salmon Cured W/ Horseradish & Dill 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.

Salmon Cured W/ Horseradish & Dill

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