| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emeril |
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Kosher salt |
| 1/4 |
c |
Chopped fresh dill |
| 2 |
tb |
Grated lemon zest |
| 2 |
tb |
Grated orange zest |
| 2 |
tb |
Grated lime zest |
| 1/4 |
c |
Absolut Citron Vodka |
| 3 |
tb |
Sugar |
| 1 |
|
Piece fresh salmon fillet; (2 pound) skin on, pin bones removed and rinsed under cold water |
INSTRUCTIONS
In a mixing bowl, combine the salt, dill, zest's, vodka and sugar together.
Place the salmon, skin side down, on several large sheets of plastic wrap.
Cover the entire salmon with the curing mixture, packing the cure into the
salmon. Wrap the salmon completely and tightly in the plastic wrap and
place the salmon, skin side down on a half sheet pan. Place something
heavy, like a skillet, weights or a brick (which needs to be wrapped in
plastic wrap) on top of the wrapped salmon. This will help infuse the
salmon into the mixture. Refrigerate the salmon for 24 hours.
Remove the salmon from the refrigerator and wipe off the salt mixture.
Rinse the salmon under cold water, removing all of the cure. Using a sharp
knife, slice the salmon diagonally, paper thin and set aside.
Yield: 8 servings
Recipe Courtesy of Emeril Lagasse, 1999
Copyright 1999 TV FOOD NETWORK, G.P., All Rights Reserved
Per serving: 18 Calories; 0g Fat (0% calories from fat); 0g Protein; 5g
Carbohydrate; 0mg Cholesterol; 5640mg Sodium
NOTES : Emeril Lagasse
Recipe by: Emeril LIve
Posted to EAT-LF Digest by BGL <cyberfun@earthlink.net> on Apr 9, 1999,
converted by MM_Buster v2.0l.
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