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Ingredientes
- 8 lb boned skin-on salmon cut into 2 fillets
- 1/4 c. anise seed
- 1/4 c. caraway seed
- 1/4 c. freshly-grnd black pepper
- 1 c. sugar
- 1/2 c. coarse kosher salt
- 5 bn fresh dill or possibly coriander or possibly chervil
- 1/4 c. vodka or possibly aquavit or possibly gin
Direcciones
- Place the salmon fillets on a parchment-lined work surface. Remove any remaining bones from fillets. In a medium bowl, mix together spices, sugar, and salt. Place one of the fillets in a large glass or possibly enamel pan. Cover the fillet with the spice mix. Spread dill or possibly other fresh spices on top of the spices, then pour vodka on top of dill. Place second fillet on top of the first, in the opposite direction (heads to tails). Cover entire pan tightly with plastic wrap. Place a heavy object, such as a book or possibly brick, into a smaller pan. Lay pan on top of fish, and place both pans in refrigerator.
- After 12 hrs, remove the fish from the pan, rewrap the fish tightly with plastic wrap, and turn over. Replace the weighted pan on top of the fish. Continue to chill for 2 1/2 to 3 1/2 more days, turning fish over every 12 hrs.
- After four days, remove fish from refrigerator and unwrap on a parchment-lined baking sheet. Remove top fillet and scrape dill and spices from the surface of both fillets.
- To serve, slice each fillet on the diagonal into thin pcs.
- Serves 16.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 12 servings | |
| Calories 90 | |
| Calories from Fat 6 | 7% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4716mg | 197% |
| Potassium 64mg | 2% |
| Total Carbs 18.9g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 16.67g | 11% |
| Protein 0.84g | 1% |
