| Ingredients: 2 Pound(s) 1 Salmon fillet, skin on 1/4 Cup(s) chopped fresh dill 2 Tablespoon(s) Salt, kosher |
Directions:
Norwegians cook seafood very simply, and the use of salt in this recipe is a good example. Salt reacts with the proteins in the skin and firms them, and the salt flavor penetrates the flesh to improve flavor. The 1" thickness keeps the salt from overtaking the flavor. 1. Prepare the salt rub. Mince the parsley, then pinch it into the salt. This releases the dill flavor and infuses the salt. 2. Line a cookie sheet with foil and place the the salmon on skin-side down. Pack the salt over the surface. Place in refrigerator and let sit for 30–60 minutes (no more). 3. Preheat oven to 350 degrees. 4. Remove the fish and rinse off the salt rub. The salt and dill flavor wil have infused the fish. 5. Brush with olive oil and plenty of coarsely ground pepper. 6. Bake 12–15 minutes. Aiming for ~112 degrees (slightly underdone). Tent with foil (shiny side up) for ~10 minutes until it reaches ~120 degrees (medium rare, or longer if you prefer more done). Serve with Cucumber Quick Pickle. |
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Cucumber Quick Pickle (
Required ) :
1 cucumber, English 3/4 Cup(s) water 3/4 Cup(s) vinegar, white 2 Teaspoon(s) Sea salt 1/2 Cup(s) sugar 2 Tablespoon(s) chopped fine dill |
Directions: 1. Make the solution. Mix together water, vinegar, sea salt, and sugar. 2. Slice the cucumber lenghtwise into quarters, then slice into 1/4-round slices. 3. Mix the cucumber and dill into solution. Let sit for 60 minutes. (Store in refrigerator and use within one day.) |