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“A classic way to cure salmon, really easy and worth the slight effort.”
READY IN:
10mins
SERVES:
4-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Lay a LARGE sheet of plastic wrap over the dish.
  2. Mix Rub ingredients in a small bowl-- if using fresh dill, chop it up and rub it on the fish first.
  3. Lay fish, skin side down, on the lined dish, evenly spread rub over fish, with more in the thicker areas of the fillet.
  4. Wrap plastic up and over the fish.
  5. Place second dish on top, place weight on top of second dish.
  6. Refrigerate for 48-72 hrs.
  7. Check every 12 hrs or so to see if dish needs to be drained.
  8. (some fish oil will seep out of the package).
  9. Remove fish from package, scrape off remaining rub, cut into very thin slices across the bias, stopping at the skin.
  10. Serve with bagels, horseradish cream dressing, capers, more dill, greens, vinagerette, honey mustard, bread rounds, etc.

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