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Dill-Marinated SalmonA web-exclusive recipe from Italian Cooking and Living| 35 ounces smoked salmon
1/3 cup salt
2/3 cup sugar
1 teaspoon freshly ground black pepper
2 tablespoons dill
2 tablespoon coriander
1 carrot
1 tablespoon mustard
1 star anise
1 cup black olives
extra-virgin olive oil
Dust the salmon with salt and sugar and let it rest in the
refrigerator for two days. Clear off the salt and sugar and cover the salmon
with the dill - which can be replaced by mint or marjoram and a pinch of salt.
Let it rest in the refrigerator for two more days. Cut the salmon into thin
slices and serve raw with a salad of coriander, dill, carrots, mustard, anise,
and black olives, seasoned with a drizzle of extra-virgin olive oil.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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