Cook the Book: Quick-Cured Salmon

Name: Cook the Book: Quick-Cured Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Butter; 1 leave Tiny celery; 1 leave Chopped dill; 4 servings Really good extra-virgin olive oil; 4 servings Pumpernickel or other good dark bread; 454 grams wild salmon filet; 4 servings Sliced scallions; 4 servings Maldon salt or another flaky sea salt and ground pepper

Need a pescatarian main course? Cook the Book: Quick-Cured Salmon could be an outstanding recipe to try. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains around 23g of protein, 25g of fat, and a total of 325 calories. This recipe serves 4. A mixture of really olive oil, tiny celery leaves, salmon filet, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Thinly slice a 1-pound wild salmon filet diagonally into large, thin slices.Generously sprinkle Maldon salt or another flaky sea salt, and ground pep-per onto a large platter. Arrange the salmon slices in a single layer on topof the salt and pepper, then sprinkle again with salt and pepper. Scatterwith chopped dill leaves. Cover with plastic wrap, pressing it directly ontothe salmon, and refrigerate for 2 hours.

Ingredients you will need

Salt And Pepper

Salmon

Salt

Dill

Wrap

Equipment you will use

Plastic Wrap

Remove the plastic wrap, drizzlewith a really good extra-virgin olive oil, and scatter with sliced scallionsand a handful of tiny celery leaves.

Ingredients you will need

Extra Virgin Olive Oil

Celery Leaves

Wrap

Equipment you will use

Plastic Wrap

Serve with thinly sliced, buttered pum-pernickel or other good dark bread.

Ingredients you will need

Bread

Equipment

Plastic Wrap

Ingredients

Servings:

4servings

Butter 1leave

Tiny celery 1leave

Chopped dill 4servings

Really good extra-virgin olive oil 4servings

Pumpernickel or other good dark bread 454grams

wild salmon filet 4servings

Sliced scallions 4servings

Maldon salt or another flaky sea salt and ground pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.