Dill and sugar-cured roast salmon
Serves 8
A little effort
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+ marinating
This is a really light cure unlike, say, gravadlax, which takes a couple of days. The sugar and salt will firm up the flesh slightly. You can marinate this overnight if you like, but rinse off the cure first thing.
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- 1 whole side salmonskin on
- 50g coarse sea salt
- 150g demerara sugar
- 1 lemonzested
- a small bunch dillplus extra to serve
- to serve lemon wedges
Nutrition: per serving
- kcal251
- fat13.8g
- carbs6.3g
- protein25.3g
- salt2.3g
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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.
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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.
