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Recipe for Marinated Salmon
This came from John Ash, Cooking Right, TV-FN.
It also shows how I edited it to import into MC version iii, windows.
Pat
* Exported MasterCook *
Marinated Salmon with Saved Fennel and Dill Salad
Recipe By : John Ash, Eating Right
Serving Size : 8
Preparation Time: 1:00
Categories : Tvfn John Ash
Amount Measure Ingredient -- Prep
2 tablespoons Kosher salt
1/4 cup sugar
2 teaspoons coriander seeds
2 teaspoons fennel seeds
15 whole black peppercorns
3 bay leaves
1/3 cup snipped fresh dill
1 1/2 cups dry white wine
8 four ounce salmon fillets -- skin on
Olive oil for grilling
6 cups fresh fennel -- shaved paper thin
Lemon-Dill Vinaigrette -- see recipe
In a sauce pan over high heat, combine the salt, sugar, coriander and fennel
seeds, peppercorns, bay leaves and wine. Bring to a boil. Reduce the heat
and simmer for 1-2 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.
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 skin side down on a
prepared oak plank and roast in a preheated 475 degree oven for 4-5 minutes
or until salmon is just cooked through. Serve immediately on the plank if
desired, accompanied by shaved fennel and dressed with lemon-dill vinaigrette.
* Exported MasterCook *
Lemon-Dill Vinaigrette (Eating Right)
Recipe By : John Ash, Eating Right
Serving Size : 8
Preparation Time: 0:05
Categories : Tvfn John Ash
Amount Measure Ingredient -- Prep
1/2 cup fresh lemon juice
2 teaspoons lemon zest
2 tablespoons red onion -- minced
1 tablespoon honey
2 teaspoons capers -- drained, chopped
1 tablespoon chopped fresh dill
2/3 cup olive oil
Salt and ground pepper
In a mixing bowl, combine the lemon juice, lemon zest, onions, honey, capers
and dill. Whisk in oil in a stream. Season to taste with salt and pepper.
Store covered in refrigerator for up to 5 days.
Yield: approximately 2 cups
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