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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Quick-Cured Salmon with Dill

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Quick-Cured Salmon with Dill Empty Quick-Cured Salmon with Dill

    Post by Lobo Fri 29 Jan 2016, 12:33 am

    Quick-Cured Salmon with Dill Img54l
    Quick-Cured Salmon with Dill
    Quick-Cured Salmon with Dill Translucent
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    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Servings: 4
    A Himalayan salt plate is excellent for quick-curing meats and fish. For this recipe, use the freshest, top-quality salmon you can find and ask the fishmonger to slice it for you. Be sure to chill the salt plate before using to keep the fish cold and easy to work with. The longer the salmon sits on the plate, the saltier it will become, so adjust the time as desired.






    • 12

    Ingredients:


    • 12 oz. fresh salmon, sliced 3/16 to 1/4 inch thick
    • Sugar as needed
    • 1/4 cup fresh dill fronds
    • Freshly ground pepper, to taste

    Directions:

    Chill a Himalayan salt plate in the refrigerator according to the manufacturer’s instructions.

    Working in batches of 6 salmon slices, place the salmon on a parchment-lined baking sheet. Lightly sprinkle the salmon with sugar (about 1/2 tsp. for 6 slices) and top each slice with several dill fronds. Season lightly with pepper. Turn the slices over and repeat the process.

    Transfer the seasoned salmon slices to the chilled salt plate for 2 minutes, then turn the slices over and let stand for 2 minutes more. Transfer the salmon to a chilled serving platter. Repeat the process with the remaining salmon slices. Serve the cured salmon immediately. Serves 2 to 4.

    Serving suggestions: Serve the salmon as an appetizer with toast points or crostini and crème fraîche, or as a first course with a simple green salad alongside. Cured salmon is a natural for brunch with bagels, cream cheese, capers and thinly sliced red onion.

    Williams-Sonoma Kitchen

      Current date/time is Thu 28 Mar 2024, 3:58 am