Slow Roasted Brown Sugar and Dill Cured Salmon |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe is so different because it combines both curing and slow roasting! This recipe reminds me of my time in Sweden when my hubby ate Salmon EVERY DAY. . .literally weeks of salmon. . .I couldn't do it! Recipe from December 2009 issue of Cooking Light magazine. They recommend serving it with a light salad made of watercress and cucumber. Time does not include the 8 hour cure period. UPDATE: WOWZERS was this cool! So easy! Salmon is restaurant worthy, but we didn't care for the sauce. . .but I will let you decide! We prefer it with my Horseradish Dill Sauce instead. Ingredients:
1/2 cup packed light brown sugar |
1/3 cup chopped fresh dill |
2 tablespoons kosher salt |
1 (3 lb) salmon fillets |
cooking spray |
1/2 cup reduced-fat mayonnaise |
2 tablespoons dijon mustard |
Directions:
1. Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9–inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.
2. Preheat oven to 175°.
3. Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan.
4. Bake at 175° for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
5. Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish.
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