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Herb Smoked Pacific Salmon With Shaved Fennel And Dill Sa

2

tablespoons

Kosher salt

1/4

cup

sugar

2

teaspoons

coriander seeds

2

teaspoons

fennel seeds

15

whole black peppercorns

3

bay leaves

1 1/2

cups

dry white wine

8

(5 ounce) salmon fillets, cut thickly and uniformly

1/3

cup

snipped fresh dill

Olive, oil

2

medium

fresh fennel bulbs, shaved paper thin

1

medium

cucumber peeled, cut in half, seeded and cut into

long, thin strips

1

fresh endive separated into individual leaves

Walnut-Dill, Vinaigrette

1

This is a simple dish to prepare but timing is crucial. The

2

cure can be made in quantity and stored refrigerated for up to

3

weeks. It is imperative that the salmon not stay in the cure

4

for longer than 30 minutes before grilling or the surface will

5

become dry and tough. It can cure for as short a time as 15

6

minutes. In volume situations, the salmon can be undercooked

7

slightly and flashed in a hot oven to just heat through just

8

before serving. The fennel needs to be shaved paper thin and

9

ideally done just before serving. Do not store shaved fennel

10

in ice water unless absolutely necessary - - it loses its

11

fresh, aromatic flavor. Once shaved it can be held covered and

12

refrigerated for up to 3 hours without browning.

13

Garnish: Daikon or Sunflower sprouts, rinsed fresh salmon roe

14

and basil oil

15

In a saucepan over high heat, combine the salt, sugar,

16

coriander and fennel seeds, peppercorns and bay leaves. Bring

17

to a boil. Reduce the heat and simmer for 1 to 2 minutes.

18

Remove from the heat and add the dill and let cool completely.

19

Place the salmon fillets in a baking dish large enough to hold

20

them in a single layer. Pour on the cooled wine mixture and

21

let the salmon “cure” for 30 minutes only, turning once.

22

Meanwhile prepare a charcoal fire along with some soaked

23

hardwood chips or shavings. Lightly oil the grill.

24

Remove the salmon from the “cure” and drain off any excess

25

liquid. It is fine if spices or dill adhere to the salmon.

26

Lightly brush the salmon with some olive oil. Place hardwood

27

chips on coals, cover and smoke/cook the salmon over medium

28

coals for 5 to 6 minutes or until just done. Be careful not to

29

overcook the salmon or it will become dry and lose its

30

wonderful texture. It should still be translucent in the

31

center. To serve: Toss the fennel and the cucumber together

32

and dress to taste with Walnut-Dill Vinaigrette. Arrange

33

attractively on top of the endive leaves on chilled plates.

34

Place salmon on top and garnish with the sprouts, salmon roe

35

and drizzles of the basil oil around the plate. Salmon can be

36

served warm or at room temperature.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (24.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

816.13

Calories From Fat (32%)

258.34

% Daily Value

Total Fat 29.33g

45%

Saturated Fat 3.87g

19%

Cholesterol 0mg

0%

Sodium 11342.19mg

473%

Potassium 1199.06mg

34%

Total Carbohydrates 77.63g

26%

Fiber 7.06g

28%

Sugar 56.08g

 

Protein 5.92g

12%