Directions: |
Directions:Remove all bones with a pair of clean needle nose pliers. ( the fish butcher may be able to remove the bones for you).
Combine salt, sugar, and pepper together. Rub this mixture into both sides of the salmon fillet. Place in a baking dish with lip. Clean and chop dill. Rub evenly onto meat side of salmon fillet.
Cover the fish with plastic wrap. (Another pan with some plates in it works fine) Refrigerate. Turn the fish daily. The salmon is cured when the flesh is firm after 2-3 days.
At Service:
Cut into very thin slices. Serve with your favorite mustard sauce, capers, chopped purple onions, bruschetti crackers, or French bread
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NOTES: Made for Easter
Salmon - Scottish or Atlantic with Skin
(Christmas - Scottish 2-1/2 to 3 lbs / Non-Christmas Atlantic or Coho) Paul buys the salmon the way it is, most of the bones are already out. Rarely there is a stray.
Rinse salmon and then pat dry with paper towels
Rub salt, pepper and sugar mixture into both sides of the salmon. Chop up dill and cover both sides of salmon. (Use 1 bag of dill & extra dry rub). Double or triple what the recipes says depending on size of fish.
Sometimes I drizzle a very small amount of cognac or tequila on top of the dill meat side. (Paul sometimes skips this step)
Wrap up in Saran Wrap. Weigh it down & flip over every 8 hours. When time to slice, wipe off the dill (leave a few pieces throughout for added flavor) slice thin.
Serve with any of the following:
Capers
Red onions chopped
Gray Poupon Mustard
Melba Toast or Crackers
Example of curing times:
Serve on Sunday (start marinating on Wed)
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