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Citrus-Cured Maine Salmon Filet with Dill
Makes 4 Servings
*2 lbs. Maine salmon filet, boneless, but with skin left on
*1 tbls. olive oil
*4 tbls. sea salt
*4 tbls. sugar
*2 juniper berries
*1/2 tsp. black pepper, crushed
*2 oranges
*2 lemons
*1 oz. gin
*1 bunch dill, chopped
1Rub the salmon with the olive oil and cover with the mixed salt, sugar, juniper berries and pepper.
2Peel the oranges and lemons and cover the salmon with the peelings. Squeeze the juice of one orange and both lemons in a glass with the gin. Mix and pour over the encased salmon and leave for 18 hours in the refrigerator.
3Remove the salmon from the marinade and cover with the chopped dill.
4Slice and serve on a bed of cucumber with yogurt dressing and a side of toast.
Jonathan M. Cartwright, Executive Chef, The White Barn Inn, Kennebunkport, Maine