Summary
| Yield | |
|---|---|
| Source | Chef Robb Garceau |
| Prep Time | 1 hour |
Description
As featured on Martha Stewart Radio!
Ingredients
- 2⁄3 c fresh dill
- 1⁄3 c kosher salt
- 1⁄4 c sugar
- 2 t coarsely ground black pepper
- 4 bay leaves
- 3 lb salmon fillet cut in half lengthwise
- 1 large beet, shredded
- 1 c fresh cranberries
- additional cranberries for garnish
Instructions
Salad:
2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
1 tbsp kosher salt
1/3 cup rice vinegar
¼ cup lemon juice
¼ cup fresh horseradish
2 tbsp chopped fresh dill
2 tsp sugar
1/2 tsp crushed coriander seeds
1/4 tsp freshly ground black pepper
To prepare salmon, combine all ingredients except beets and cranberries in a small bowl. Sprinkle one-third of the mixture in bottom of a 13 x 9-inch baking dish. Arrange one salmon half, skin-side down, on top of the dill mixture. Combine one-third of dill mixture, beets and cranberries in a small bowl; spread over salmon. Top with remaining salmon half, skin-side up. Spread remaining dill mixture evenly over salmon. Cover loosely with plastic wrap. Weigh down the salmon with a heavy object and refrigerate for 24 hours. Carefully flip the salmon to other side and replace heavy object. Refrigerate an additional 24 hours and repeat procedure one more time for a total of three days.
To prepare salad, place cucumbers in a colander and sprinkle with salt. Toss well and drain in a colander for one hour or ring out in a clean towel. Combine cucumbers with all remaining ingredients and chill 1 hour or up to 4 hours, stirring occasionally; drain well.
Scrape off and discard beet and cranberries from salmon. Discard liquid. Cut salmon into (1/8-inch-thick) slices; discard skin. Top with thinly sliced cranberries placed about ½ inch apart on top of the salmon. Serve with salad.