Edible Monterey Bay

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Dill and Spices Cured Salmon

2 pounds salmon, de-boned
1 tablespoon grey sea salt
1 teaspoon maple syrup
1 tablespoon lime juice
1 tablespoon tangerine, mandarin or orange juice
½ cup dill weed, fennel fronds or chervil
½ teaspoon coriander seeds
½ teaspoon fennel seeds

Rub the fresh fish filet all over with sea salt. Chop or mince herbs. Grind, crush or split seeds, depending on intensity desired; the finer they are processed, the more flavor they add to the dish.

Squeeze citrus juice into a plastic container, add the maple syrup and sprinkle in the herbs and spices. Place fish in container with the skin up. Cover and place in the fridge for at least 48 hours or until the filet is fully cured through. You can tell by slicing a thin slice off on the thicker side and checking if the darker color and denser consistency reach all the way to the skin.

Pat fish gently with a towel to dry and decorate with herbs, then wrap with cling film. Let it sit for another 24 hours before slicing and serve with labneh or crème frâiche. Serves 4-6.

About the author

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Martin Hoellrigl is an Austria-born chef, sommelier, hotelier and gardener, who currently lives in Capitola and runs Capitola Garden Feast—a catering and special events company. Martin and his team offer fun DIY dinners with personal instruction for groups of eight of more. “Our events bring teams and families closer together, because cooking connects our hearts,” he says.

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