Dill and sugar-cured roast salmon
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 8
Ingredients
- 1 whole side salmon, skin on
- 50g coarse sea salt
- 150g demerara sugar
- 1 lemon, zested
- a small bunch dill, plus extra to serve
- to serve lemon wedges
Method
- STEP 1
Put the salmon on a tray or large dish skin side down. Mix the salt, sugar, lemon and dill and cover the surface of the flesh with it. Put in the fridge and leave for 6-8 hours.
- STEP 2
Heat the oven to 220C/fan 200C/gas 7. Rinse off the cure and put on a baking tray. Roast for 20 minutes. Serve just warm or at room temp scattered with a bit more chopped dill and some lemon wedges.