Recipe courtesy of John Ash
Show: Cooking Live
Yield:
8 servings
Level:
None

Ingredients

Directions

This is a simple dish to prepare but timing is crucial. The cure can be made in quantity and stored refrigerated for up to 2 weeks. It is imperative that the salmon not stay in the cure for longer than 30 minutes before grilling or the surface will become dry and tough. It can cure for as short a time as 15 minutes. In volume situations, the salmon can be undercooked slightly and flashed in a hot oven to just heat through just before serving. The fennel needs to be shaved paper thin and ideally done just before serving. Do not store shaved fennel in ice water unless absolutely necessary - - it loses its fresh, aromatic flavor. Once shaved it can be held covered and refrigerated for up to 3 hours without browning.

Garnish: Daikon or Sunflower sprouts, rinsed fresh salmon roe and basil oil

In a saucepan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns and bay leaves. Bring to a boil. Reduce the heat and simmer for 1 to 2 minutes. Remove from the heat and add the dill and let cool completely. Place the salmon fillets in a baking dish large enough to hold them in a single layer. Pour on the cooled wine mixture and let the salmon "cure" for 30 minutes only, turning once. Meanwhile prepare a charcoal fire along with some soaked hardwood chips or shavings. Lightly oil the grill.

Remove the salmon from the "cure" and drain off any excess liquid. It is fine if spices or dill adhere to the salmon.

Lightly brush the salmon with some olive oil. Place hardwood chips on coals, cover and smoke/cook the salmon over medium coals for 5 to 6 minutes or until just done. Be careful not to overcook the salmon or it will become dry and lose its wonderful texture. It should still be translucent in the center. To serve: Toss the fennel and the cucumber together and dress to taste with Walnut-Dill Vinaigrette. Arrange attractively on top of the endive leaves on chilled plates. Place salmon on top and garnish with the sprouts, salmon roe and drizzles of the basil oil around the plate. Salmon can be served warm or at room temperature.

IDEAS YOU'LL LOVE

Smoked Salmon

Recipe courtesy of Alton Brown

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze

Recipe courtesy of Bobby Flay

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Balsamic-Glazed Salmon

Recipe courtesy of Giada De Laurentiis

Roasted Beets with Herbs

Recipe courtesy of Valerie Bertinelli

Salmon Wellington

Recipe courtesy of The Hearty Boys

Salmon Cakes

Recipe courtesy of Melissa d'Arabian

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking