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- Dill and sugar-cured roast salmon
Dill and sugar-cured roast salmon
- Janine Ratcliffe
Published: September 27, 2015 at 2:48 PM
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Serves 8
A little effort
Total time: 25 mins
+ marinating
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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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Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal251
- fat13.8g
- carbs6.3g
- protein25.3g
- salt2.3g
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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.
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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.
Authors
Janine RatcliffeFood director
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