HotmailKathleen Daelemans
INGREDIENTS
• 1/4 cup coarse salt
• 1/4 cup brown sugar
• 1 teaspoon black pepper
• 2 oz. Roughly chopped dill with stems, about one small bunch
• 1/4 cup citrus vodka (optional)
• 1 lb. salmon, skin on
DIRECTIONS
Into a Ziploc bag, pour salt, sugar and dill. Squish around until combined. Add vodka, squish around some more. Add salmon to the bag. Rub and press some of the marinade over the salmon flesh. Press the two pieces together sandwich style. Rub the rest of the marinade over the skin side of the salmon. Seal the bag. Place in the refrigerator overnight.
TIPS
Of course you’ll be using freshly cracked black pepper, which can be tricky to measure just out of the peppermill. Grind on to a piece of paper and then pour into measuring spoon over the Ziploc bag you’ll be marinating the salmon. If you spill, it will end up in the right place.
Copyright © 2002 by Kathleen Daelemans.
MANAGE YOUR RECIPES
- Discuss Story On Newsvine
- Instant Message
Sponsored links
Resource guide