Title: Marinated Salmon with Saved Fennel & Dill Salad (??)
Categories: Fish Salad Pie Cheese Salmon
Yield: 8 Servings
| 2 | tb | Kosher salt |
| 1/4 | c | Sugar |
| 2 | ts | Coriander seeds |
| 2 | ts | Fennel seeds |
| 15 | | Black peppercorns |
| 3 | | Bay leaves |
| 1/3 | c | Snipped fresh dill |
| 1 1/2 | c | Dry white wine |
| 8 | | Four oz salmon fillets; skin on |
| | | Olive oil for grilling |
| 6 | c | Fresh fennel; shaved paper thin |
| | | Lemon-dill vinaigrette; see recipe |
Recipe by: John Ash, Eating Right Preparation Time: 1:00 In a sauce pan
over high heat, combine the salt, sugar, coriander and fennel seeds,
peppercorns, bay leaves and wine. Bring to a boil. Reduce the heat and
simmer for 1-2 minutes. Remove from the heat and add the dill and let cool
completely. Place the salmon fillets in a baking dish large enough to hold
them in a single layer. Pour on the cooled wine mixture and let the salmon
"cure" for 30 minutes only, turning once. Remove the salmon from the "cure"
and drain off any excess liquid. It is fine if spices or dill adhere to the
salmon. Lightly brush the salmon with some olive oil. Place skin side down
on a prepared oak plank and roast in a preheated 475 degree oven for 4-5
minutes or until salmon is just cooked through. Serve immediately on the
plank if desired, accompanied by shaved fennel and dressed with lemon-dill
vinaigrette. From: Bill Date: 18 Sep 97 Mastercook Recipes (Mailing List) Ä