Català
15 PAX - Time 24h
Utensils: Bowl, tweezers, tray, salmon knife
INGREDIENTS
ELABORATION
With a pair of tweezers, remove the bones from the top of the loin (they are easy to find, by running a finger over the meat towards the tail).
Crush the pink pepper berries in a mortar.
Cut the dill very thinly with a knife.
Very thinly grate the zest of the half lemon and the half orange using a Microplane (avoiding the pith).
Mix sugar and salt in equal parts.
To this mixture add the pink pepper and the chopped dill and the grated orange and lemon zest.
Stir well until all the ingredients are mixed.
Place a third of the mixture (salt, sugar and spices) on a baking tray covering the entire base.
Place the two salmon slices (side by side) on top of the mixture on the tray with the skin facing down.
Cover the salmon with the rest of the mixture (salt, sugar and spices) and, cover with cling film and leave in the fridge.
After 6 hours turn the narrow part and after 9 hours the wider part, placing them on the tray as before with the mixture of salt, sugar and spices below and above. Leave them to continue marinating in the fridge.
The narrow part will be marinated in 12 hours and the wider part in 18 hours.
Once the pieces are marinated, wash them with water and dry them by dabbing with a cloth.
Cut 2 mm fillets with a very sharp knife.
Place the salmon slices at the bottom of a plate and season them with the Pons Culinary Wild Fennel or any of our Pons Citric Orange or Lemon.
It can be dressed with a few drops of our Pons Nonno balsamic vinegar.
It can also be garnished with fresh mustard buds.
To avoid the anisakis parasite, we have to freeze the salmon before using it in this recipe.
Ingredients
Directions
With a pair of tweezers, remove the bones from the top of the loin (they are easy to find, by running a finger over the meat towards the tail).
Crush the pink pepper berries in a mortar.
Cut the dill very thinly with a knife.
Very thinly grate the zest of the half lemon and the half orange using a Microplane (avoiding the pith).
Mix sugar and salt in equal parts.
To this mixture add the pink pepper and the chopped dill and the grated orange and lemon zest.
Stir well until all the ingredients are mixed.
Place a third of the mixture (salt, sugar and spices) on a baking tray covering the entire base.
Place the two salmon slices (side by side) on top of the mixture on the tray with the skin facing down.
Cover the salmon with the rest of the mixture (salt, sugar and spices) and, cover with cling film and leave in the fridge.
After 6 hours turn the narrow part and after 9 hours the wider part, placing them on the tray as before with the mixture of salt, sugar and spices below and above. Leave them to continue marinating in the fridge.
The narrow part will be marinated in 12 hours and the wider part in 18 hours.
Once the pieces are marinated, wash them with water and dry them by dabbing with a cloth.
Cut 2 mm fillets with a very sharp knife.
Place the salmon slices at the bottom of a plate and season them with the Pons Culinary Wild Fennel or any of our Pons Citric Orange or Lemon.
It can be dressed with a few drops of our Pons Nonno balsamic vinegar.
It can also be garnished with fresh mustard buds.
To avoid the anisakis parasite, we have to freeze the salmon before using it in this recipe.