Ouzo Cured Salmon

Name: Ouzo Cured Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon Aleppo pepper flakes; 3 carrots, shredded; 59 milliliters chopped dill; 2 garlic cloves, pressed or minced; 473 milliliters Greek yogurt; 1 teaspoon ground black pepper; 2 Tbsps kosher salt; 1 Tbsp lemon juice; 1 lemons zest; 1 oranges zest; 3 Tbsps ouzo; 454 grams salmon; 6 servings salt and pepper; 2 Tbsps sugar

Ouzo Cured Salmon might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 199 calories, 22g of protein, and 5g of fat per serving. This recipe serves 6. Head to the store and pick up ouzo, salmon, sugar, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Put the salmon, skin-size down, on a large sheet of plastic wrap in a container large enough hold the salmon in one flat layer (The salmon will exude more liquid - make sure the dish you're using has sides high enough to contain any drips: rimmed baking sheet, roasting pan, large Tupperware container, etc.).

Ingredients you will need

Salmon

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Roasting Pan

Drizzle the salmon with the ouzo.

Ingredients you will need

Salmon

Ouzo

Mix together the remaining ingredients and rub on the flesh. Wrap the plastic around the fillet tightly, trying to keep the liquid inside the plastic. Cover the fish with a cookie sheet, plate or some other flat item (you want to weight the fillet down, so make sure it's entirely covered. Weight down the sheet with a heavy item (a can, bag of flour, cast iron skillet, etc.) .

Ingredients you will need

All Purpose Flour

Fish

Wrap

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Frying Pan

Place the salmon in the refrigerator for one to three days (the flavor gets stronger the longer it cures).

Ingredients you will need

Salmon

Unwrap the salmon and pat it dry. Using a very sharp knife, slice very thin slices across the fillet.

Ingredients you will need

Salmon

Equipment you will use

Knife

Garnish with citrus (I used kumquats and some dill fronds).

Ingredients you will need

Kumquat

Dill

Serve with carrot tzatziki.

Ingredients you will need

Tzatziki

Carrot

Mix all the ingredients together. Adjust salt to taste. If you need more tartness, add a little more lemon. As the tzatziki sits, the garlic flavor will become more pronounced. For best results, make this the day you intend to serve it.

Ingredients you will need

Tzatziki

Garlic

Lemon

Salt

Equipment

Ingredients

Servings:

1teaspoon

Aleppo pepper flakes 3

carrots, shredded 59milliliters

chopped dill 2

garlic cloves, pressed or minced 473milliliters

Greek yogurt 1teaspoon

ground black pepper 2Tbsps

salt and pepper 2Tbsps

sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well 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 Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.