Herb Smoked Pacific Salmon with Shaved Fennel and Dill Salad Recipe

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Herb Smoked Pacific Salmon with Shaved Fennel and Dill Salad
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Ingredients
14
Count
Nutrition
122
Calories
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Ingredients:

Directions:

  1. This is a simple dish to prepare but timing is crucial. The cure can be made in quantity and stored refrigerated for up to 2 weeks. It is imperative that the salmon not stay in the cure for longer than 30 minutes before grilling or the surface will become dry and tough. It can cure for as short a time as 15 minutes. In volume situations, the salmon can be undercooked slightly and flashed in a hot oven to just heat through just before serving. The fennel needs to be shaved paper thin and ideally done just before serving. Do not store shaved fennel in ice water unless absolutely necessary - - it loses its fresh, aromatic flavor. Once shaved it can be held covered and refrigerated for up to 3 hours without browning.
  2. Garnish: Daikon or Sunflower sprouts, rinsed fresh salmon roe and basil oil
  3. In a saucepan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns and bay leaves. Bring to a boil. Reduce the heat and simmer for 1 to 2 minutes. Remove from the heat and add the dill and let cool completely. Place the salmon fillets in a baking dish large enough to hold them in a single layer. Pour on the cooled wine mixture and let the salmon cure for 30 minutes only, turning once. Meanwhile prepare a charcoal fire along with some soaked hardwood chips or shavings. Lightly oil the grill.
  4. Remove the salmon from the cure and drain off any excess liquid. It is fine if spices or dill adhere to the salmon.
  5. Lightly brush the salmon with some olive oil. Place hardwood chips on coals, cover and smoke/cook the salmon over medium coals for 5 to 6 minutes or until just done. Be careful not to overcook the salmon or it will become dry and lose its wonderful texture. It should still be translucent in the center. To serve: Toss the fennel and the cucumber together and dress to taste with Walnut-Dill Vinaigrette. Arrange attractively on top of the endive leaves on chilled plates. Place salmon on top and garnish with the sprouts, salmon roe and drizzles of the basil oil around the plate. Salmon can be served warm or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 122.15 Kcal (511 kJ)
Calories from fat 11.68 Kcal
% Daily Value*
Total Fat 1.3g 2%
Cholesterol 13.03mg 4%
Sodium 467.16mg 19%
Potassium 629.95mg 13%
Total Carbs 12.17g 4%
Sugars 4.37g 17%
Dietary Fiber 4.34g 17%
Protein 7.58g 15%
Vitamin C 12.8mg 21%
Iron 1.4mg 8%
Calcium 81.9mg 8%
Amount Per 100 g
Calories 54 Kcal (226 kJ)
Calories from fat 5.16 Kcal
% Daily Value*
Total Fat 0.57g 2%
Cholesterol 5.76mg 4%
Sodium 206.53mg 19%
Potassium 278.5mg 13%
Total Carbs 5.38g 4%
Sugars 1.93g 17%
Dietary Fiber 1.92g 17%
Protein 3.35g 15%
Vitamin C 5.7mg 21%
Iron 0.6mg 8%
Calcium 36.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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