Title: Maple and Dill Brined Salmon
Categories: Fish Preserve Salmon
Yield: 4 Servings

1	qt	Cold water
2	tb	Kosher salt
2	tb	Real maple syrup
1	lg	Bunch dill, coarsely chopped
2		Garlic cloves, smashed
1/4	ts	Freshly ground black pepper
1		Salmon fillet (about 2-lb), cut from center of fish
1	tb	Olive oil

This delicate brine performs magic on a sparkling-fresh fillet of salmon. It plumps the fish with moisture and produces the most tender, succulent salmon I have ever eaten.

Combine the water, salt, and maple syrup in a large nonreactive container. Stir to dissolve the salt. Blend in the dill, garlic, and pepper. Place the salmon, skin side up, in the brine, making sure it is submerged. Cover the container with plastic wra p and refrigerate for 6 hours.

Turn on the broiler. Remove the salmon from the brine and lightly pat dry with a paper towel. Place on a foil-lined baking sheet, skin side down, and coat with the oil. Broil for 15 minutes, or until just cooked through.

(See "Brining Keeps Meat And Fish Tender And Full Of Flavor" in data base.ROTHSTEIN)

Serves 4 to 6.

MM format by Manny Rothstein

By Victoria Abbott Riccardi, Boston Globe Correspondent, 05/13/98. Copyright 1998 Globe Newspaper Company

From: Manny Rothstein Date: 17 May 98

previous

next