| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Tamwt01 | 4 | Servings |
INGREDIENTS
| 2 | T | Whole coriander seeds |
| 1/4 | c | Coarse salt |
| 1/4 | c | Cracked black peppercorns |
| 1/3 | c | Granulated sugar |
| 2 | lb | Skinless salmon fillet |
| 1 | Fresh dill | |
| Dill Mayonnaise, see * Note | ||
| Thinly-sliced black bread |
INSTRUCTIONS
Note: See the "Dill Mayonnaise" recipe which is included in this collection. Cook coriander seeds in a small dry saute pan just until the aroma is released. Crush seeds using the bottom of a heavy pot or a mortar and pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve. Slice salmon in half across width and lay pieces side by side on counter, flesh-side up. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich. (Make the sandwich even by placing the thick end of salmon of top of thin end.) Evenly coat outside of salmon sandwich with remaining spices and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good). Refrigerate 3 days, turning over every 12 hours. To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly-sliced black bread. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B05 broadcast 02-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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