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Add a photoServings: 8
Ingredients
- 2 Tbsp. Kosher salt
- 1/4 c. Sugar
- 2 tsp Coriander seeds
- 2 tsp Fennel seeds
- 15 whl black peppercorns
- 3 x Bay leaves
- 1/3 c. Snipped fresh dill
- 1Â 1/2 c. Dry white wine
- 8 x Salmon fillets, skin on, four oz each
- Â Â Extra virgin olive oil for grilling
- 6 c. Fresh fennel, shaved paper thin
- 1/2 c. Fresh squeezed lemon juice
- 2 tsp Grated lemon zest
- 2 Tbsp. Chopped red onion
- 1 Tbsp. Honey or possibly to taste
- 2 tsp Liquid removed minced capers
- 1 Tbsp. Minced fresh dill
- 2/3 c. Extra virgin olive oil
- Â Â Salt
- Â Â Freshly grnd pepper to taste
Directions
- MARINATED PACIFIC SALMON ROASTED ON OAK PLANKS WITH SHAVED FENNEL AND DILL SALAD In a sauce pan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns, bay leaves and wine. Bring to a boil. Reduce the heat and simmer for 1-2 min. Remove from the heat and add in the dill and let cold completely. Place the salmon fillets in a baking dish large sufficient to hold them in a single layer. Pour on the cooled wine mix and let the salmon "cure" for 30 min only, turning once. Remove the salmon from the
- "cure" and drain off any excess liquid. It is fine if spices or possibly dill adhere to the salmon. Lightly brush the salmon with some extra virgin olive oil. Place skin side down on a prepared oak plank and roast in a preheated 475 degree oven for 4-5 min or possibly till salmon is just cooked through. Serve immediately on the plank if you like, accompanied by shaved fennel and dressed with lemon-dill vinaigrette. 8 servings LEMON-DILL VINAIGRETTE In a mixing bowl, combine the lemon juice, lemon zest, onions, honey, capers and dill. Whisk in oil in a stream. Season to taste with salt and pepper. Store covered in refrigerator for up to 5 days. approximately 2 c. Recommended wine: Fetzer Barrel Select Sauvignon Blanc, Chardonnay or possibly
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 8 servings | |
| Calories 663 | |
| Calories from Fat 401 | 60% |
| Total Fat 44.83g | 56% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 1910mg | 80% |
| Potassium 999mg | 29% |
| Total Carbs 15.23g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 9.3g | 6% |
| Protein 41.3g | 66% |
