INGREDIENTS:
*1 cup chopped cilantro
*1/4 cup coarse Kosher salt
*1/4 cup fresh cracked black pepper
*1/3 cup granulated sugar
*3 pounds boneless skinless salmon, 2 fish length filets
*2 cups fresh dill
PREPARATION:
*Mix the cilantro, sugar, salt, pepper and dill together.
*Lay salmon filets side by side on work surface with the head side of one filet next to the tail side of the other.
*Divide the spice mixture in half and sprinkle one half over both pieces.
*Flip one filet over on top of the other making a "sandwich" of the filets with the spices in the center.
*Take the rest of the spices and generously cover the outside of the sandwiched filets.
*Lay out a double thickness of plastic wrap and tightly and completely cover the filets.
*Place the tightly wrapped package of salmon into a like-sized baking dish and weigh down with heavy food cans.
*Refrigerate the filets for 3 days, remembering to turn over every 12 hours.
*Completely scrape or wipe off the spices and serve.
*To serve, slice the salmon very thinly and serve on dark bread with flavored mayonnaise, such as cilantro, dill or jalapeno. (recipe follows).
Serves 6
FLAVORED MAYONNAISE:
INGREDIENTS:
*2 tablespoons of either (1) fresh cilantro, fresh dill, or pickled jalapeno peppers.
*1 tablespoon extra virgin olive oil
*2 cups of your favorite mayonnaise.
PREPARATION:
*In a blender or with a mortar and pestle completely blend the olive oil and flavoring spice. With a spatula whip the flavoring mixture into the mayonnaise and chill.
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*1 cup chopped cilantro
*1/4 cup coarse Kosher salt
*1/4 cup fresh cracked black pepper
*1/3 cup granulated sugar
*3 pounds boneless skinless salmon, 2 fish length filets
*2 cups fresh dill
*Mix the cilantro, sugar, salt, pepper and dill together. *Lay salmon filets side by side on work surface with the head side of one filet next to the tail side of the other.
*Divide the spice mixture in half and sprinkle one half over both pieces.
*Flip one filet over on top of the other making a "sandwich" of the filets with the spices in the center.
*Take the rest of the spices and generously cover the outside of the sandwiched filets.
*Lay out a double thickness of plastic wrap and tightly and completely cover the filets.
*Place the tightly wrapped package of salmon into a like-sized baking dish and weigh down with heavy food cans.
*Refrigerate the filets for 3 days, remembering to turn over every 12 hours.
*Completely scrape or wipe off the spices and serve.
*To serve, slice the salmon very thinly and serve on dark bread with flavored mayonnaise, such as cilantro, dill or jalapeno. (recipe follows).
Serves 6
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BACK TO GUTSY'S HOME
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