Yummy Recipe : Cured Salmon with Dill-Horseradish Cream

Frozen salmon in the market to buy, the quality is very praise! Good times are fried salt, then sprinkle salt and pepper. Sometimes you do not want to fire lazy, do not want to wash, the oven then put it directly, holding the plate to serve it! IKEA food these days to sell the house to see the bags of lemon dill Luosha Division, pour directly open roast salmon, deft and delicious!

Imports of fresh light sauce, creamy fragrant, delicate balance and plump salmon.


Serves 6
Total time: 36 Hours, 15 Minutes

Southern Living: May 2016: John Hall Mother Day
2 cups kosher salt
1 cup granulated sugar
1 tablespoon lemon zest
1 tablespoon lime zest
1 tablespoon orange zest
1 (2-lb.) skin-on salmon fillet (about 1 inch thick)
Dill-Horseradish Cream
Sourdough bread slices, toasted


1. Stir together first 5 ingredients in a medium bowl. Rub half of mixture (about 1 1/2 cups) on both sides of salmon. Place in a 13- x 9-inch baking dish, skin side down, and cover flesh of salmon with remaining salt mixture. Cover with plastic wrap, and chill 36 hours.

2. Rinse salmon under cold water. Pat dry, and remove and discard skin. Thinly slice salmon, and serve with Dill-Horseradish Cream and toasted sourdough bread slices.

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