Dill and sugar-cured roast salmon
Serves 8
A little effort
Total time:
+ 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.
Skip to ingredients
- 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
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.
