Steps:
- This is a simple dish to prepare but timing is crucial. The cure can be made in quantity and stored refrigerated for up to 2 weeks. It is imperative that the salmon not stay in the cure for longer than 30 minutes before grilling or the surface will become dry and tough. It can cure for as short a time as 15 minutes. In volume situations, the salmon can be undercooked slightly and flashed in a hot oven to just heat through just before serving. The fennel needs to be shaved paper thin and ideally done just before serving. Do not store shaved fennel in ice water unless absolutely necessary - - it loses its fresh, aromatic flavor. Once shaved it can be held covered and refrigerated for up to 3 hours without browning.
- Garnish: Daikon or Sunflower sprouts, rinsed fresh salmon roe and basil oil
- In a saucepan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns and bay leaves. Bring to a boil. Reduce the heat and simmer for 1 to 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. Meanwhile prepare a charcoal fire along with some soaked hardwood chips or shavings. Lightly oil the grill.
- 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 hardwood chips on coals, cover and smoke/cook the salmon over medium coals for 5 to 6 minutes or until just done. Be careful not to overcook the salmon or it will become dry and lose its wonderful texture. It should still be translucent in the center. To serve: Toss the fennel and the cucumber together and dress to taste with Walnut-Dill Vinaigrette. Arrange attractively on top of the endive leaves on chilled plates. Place salmon on top and garnish with the sprouts, salmon roe and drizzles of the basil oil around the plate. Salmon can be served warm or at room temperature.
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Boitumelo Mahlangu
[email protected]I would not recommend this recipe to anyone. It's a waste of time and money.
MARIS JAN
[email protected]This recipe is a total fail. The salmon was undercooked and the salad was inedible.
Abdullasallam Abubakar
[email protected]I'm not sure what went wrong, but my salmon turned out really tough. I followed the recipe exactly, so I'm not sure what happened.
Afolayan Quadril Olawale
[email protected]This was not what I expected. The salmon was dry and the salad was too vinegary.
PAK MAX GAMING
[email protected]I found this recipe to be a bit bland. I think it would have been better with more herbs and spices.
Duy Nguyen
[email protected]The salmon was a bit overcooked for my taste, but the fennel and dill salad was excellent.
namawejje hajarah
[email protected]I would definitely recommend this recipe to anyone who loves salmon. It's a delicious and easy-to-make dish.
micheal anderson
[email protected]5/5 stars! This recipe is a keeper. The salmon was moist and flavorful and the salad was a perfect accompaniment.
romina wright
[email protected]This was my first time cooking salmon and it turned out great! The instructions were easy to follow and the salmon was cooked perfectly. The fennel and dill salad was also a nice touch.
Ateeq ur rahman
[email protected]I love the combination of flavors in this dish. The smokiness of the salmon pairs well with the sweetness of the fennel and the freshness of the dill. I also appreciate that this recipe is relatively easy to make.
James Richmond
[email protected]This recipe was a hit with my family! The salmon was cooked perfectly and the fennel and dill salad was a refreshing complement. I will definitely be making this again.