CategoryFishDifficultyBeginner
15 PAX - Time 24h
Utensils: Bowl, tweezers, tray, salmon knife
See recipe in PDF or print
INGREDIENTS
1 Salmon fillet of 1kg with skin
650 g Coarse salt
650 g Sugar
A sprig fresh dill
Some pink pepper berries
Grated zest ½ orange
Grated zest ½ lemon
Pairings:
ELABORATION
1With 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).
2Crush the pink pepper berries in a mortar.
3Cut the dill very thinly with a knife.
4Very thinly grate the zest of the half lemon and the half orange using a Microplane (avoiding the pith).
5Mix sugar and salt in equal parts.
6To this mixture add the pink pepper and the chopped dill and the grated orange and lemon zest.
7Stir well until all the ingredients are mixed.
8Place a third of the mixture (salt, sugar and spices) on a baking tray covering the entire base.
9Place the two salmon slices (side by side) on top of the mixture on the tray with the skin facing down.
10Cover the salmon with the rest of the mixture (salt, sugar and spices) and, cover with cling film and leave in the fridge.
11After 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.
12The narrow part will be marinated in 12 hours and the wider part in 18 hours.
13Once the pieces are marinated, wash them with water and dry them by dabbing with a cloth.
14Cut 2 mm fillets with a very sharp knife.
15Place 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.
16It can be dressed with a few drops of our Pons Nonno balsamic vinegar.
17It can also be garnished with fresh mustard buds.
Observations:
18To avoid the anisakis parasite, we have to freeze the salmon before using it in this recipe.
Ingredients
1 Salmon fillet of 1kg with skin
650 g Coarse salt
650 g Sugar
A sprig fresh dill
Some pink pepper berries
Grated zest ½ orange
Grated zest ½ lemon
Pairings:
Directions
1With 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).
2Crush the pink pepper berries in a mortar.
3Cut the dill very thinly with a knife.
4Very thinly grate the zest of the half lemon and the half orange using a Microplane (avoiding the pith).
5Mix sugar and salt in equal parts.
6To this mixture add the pink pepper and the chopped dill and the grated orange and lemon zest.
7Stir well until all the ingredients are mixed.
8Place a third of the mixture (salt, sugar and spices) on a baking tray covering the entire base.
9Place the two salmon slices (side by side) on top of the mixture on the tray with the skin facing down.
10Cover the salmon with the rest of the mixture (salt, sugar and spices) and, cover with cling film and leave in the fridge.
11After 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.
12The narrow part will be marinated in 12 hours and the wider part in 18 hours.
13Once the pieces are marinated, wash them with water and dry them by dabbing with a cloth.
14Cut 2 mm fillets with a very sharp knife.
15Place 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.
16It can be dressed with a few drops of our Pons Nonno balsamic vinegar.
17It can also be garnished with fresh mustard buds.
Observations:
18To avoid the anisakis parasite, we have to freeze the salmon before using it in this recipe.
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