Salmon Trilogy (Part II): Gravad Salmon

Name: Salmon Trilogy (Part II): Gravad Salmon
Prep time: 3 d 25 min
Cook time: 3 d 25 min
Total time: 3 d 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 12 sprigs fresh dill, leaves and stems, chopped; 2 Tbsps lemon juice; 1 kilograms salmon fillets, scaled, pin bones and skinless; 2 Tbsps salt; 2 Tbsps sugar

You can never have too many main course recipes, so give Salmon Trilogy (Part II): Gravad Salmon a try. One serving contains 388 calories, 51g of protein, and 16g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of pepper, sugar, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 72 hours and 25 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet.

Ingredients

Servings:

1teaspoon

black pepper 12sprigs

fresh dill, leaves and stems, chopped 2Tbsps

lemon juice 1kilograms

salmon fillets, scaled, pin bones and skinless 2Tbsps

salt 2Tbsps

sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.