Ina Garten's Cured Salmon with Dill and Pernod | Barefoot Contessa | Food Network
Ina uses a salt and spice cure topped with an anise-flavored liqueur to create a flavorful Scandinavian-inspired appetizer!
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Salmon Cured with Dill and Pernod
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 days 15 min (includes curing time)
Active: 15 min
Yield: 20 to 30 servings
Ingredients
1 (3-pound) center-cut fresh salmon fillet
1 large bunch of fresh dill, plus extra for garnish
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons of Pernod
2 tablespoons whole peppercorns, crushed
1 tablespoon whole fennel seeds, crushed
Thin, dark pumpernickel bread, for serving
Gravlax Sauce, for serving, recipe follows
Gravlax Sauce:
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt
Directions
Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
Gravlax Sauce:
Yield: 3/4 cup
Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
Cook’s Note
In this episode, Ina made 2 servings of the salmon.
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Ina Garten's Cured Salmon with Dill and Pernod | Barefoot Contessa | Food Network
SALMON recipe with crispy skin and fresh tomato dill sauce on crushed potatoes by recipe30.com
Cooked in minutes with few basic ingredients and tastes wow!
For full recipes click recipe30.com
Salmon is quite an oily hearty fish and cooked correctly can be one of the most succulent fish you can eat. It's quick to prepare, healthy and tastes fantastic. This recipe uses basic ingredients and can be cooked under 25 minutes including potatoes and sauce. A quick meal that's restaurant quality.
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MOUNT MARTHA 3934
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Get full recipe here
Business inquiries: joel@recipe30.com
Norwegian Style Salmon with Dill - 5 Ingredients - ZERO carbs
I have never cared for salmon. Then I tried this recipe from Milk Street Magazine and my opinion on salmon has changed in a serious way. In this recipe, the salmon is dry brined with salt and dill. The salt firms up the flesh while the dill infuses a subtle flavor into the salmon. Additionally, we only cook the salmon until it's just past rare, so the flesh is firm, yet delicate.
Printable recipe with macros:
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Oven-Roasted FRESH ROSEMARY AND DILL SALMON | Recipes.net
Make yourself this delicious and aromatic Fresh Rosemary And Dill Salmon! It is roasted on a bed of lemon wedges, rosemary, and dill for that herby and citrusy flavor that complements well the delicate taste of the salmon. Add to that the creamy dill yogurt sauce for a perfect dish for lunch or dinner.
???? Check the full recipe on how to make Fresh Rosemary And Dill Salmon here:
Ingredients
1½ lb skin-on salmon fillet
2 lemons, grapefruits, lemons, or limes, sliced
6 sprigs fresh rosemary, divided
6 sprigs fresh dill, divided
3 tbsp olive oil
salt and ground black pepper to season
cooking spray
Dill Yogurt Sauce:
⅔ cup yogurt
2 tbsp mayonnaise
2 tbsp chopped dill
½ tsp garlic powder
½ tsp onion powder
salt and ground white pepper to taste
⬇️ How to make Fresh Rosemary And Dill Salmon ⬇️
0:09 Preheat oven to 400 degrees F.
0:12 Season the fillet generously with salt and ground black pepper.
0:43 Line the bottom of a greased baking dish with citrus slices and half of rosemary and dill sprigs.
1:05 Place the fillet on top, followed by the remaining rosemary and dill sprigs.
1:23 Pour olive oil onto the salmon fillet and massage the fish with the herbs briefly.
1:31 Roast for 20 minutes until flaky.
1:36 Prepare the sauce while waiting for the salmon to roast. Combine all ingredients together and mix thoroughly.
1:57 Season to taste with salt and ground white pepper. Adjust accordingly.
2:15 Once the salmon is roasted, remove it from the roasting tray and allow it to rest briefly on cooling racks.
2:19 Have your guests help themselves to carve the fillet. Serve with dill yogurt sauce.
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