Photo: Caroline Attwood
Quick-Cured Salmon with Dill
4 ingredients
openrecipes
A Himalayan salt plate is excellent for quick-curing meats and fish. For this recipe, use the freshest, top-quality salmon you can find and ask the fishmonger to slice it for you. Be sure to chill the salt plate before using to keep the fish cold and easy to work with. The longer the salmon sits on the plate, the saltier it will become, so adjust the time as desired.
Estimated Nutrition (whole recipe, rough)
267
Calories
20g
Protein
13g
Fat
15g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 oz. fresh salmon, sliced 3/16 to 1/4 inch thick
- Sugar as needed
- 1/4 cup fresh dill fronds
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes