Ingredients Jump to Instructions ↓

  1. 1/2 cup black peppercorns

  2. 1/2 cup coriander seed

  3. 1/2 cup fresh dill, finely chopped

  4. 2 3/4 cups sea salt

  5. 1 cup plus 2 tablespoons sugar

  6. 1 side salmon, filleted (about 36 ounces) Oil, for sauteing Butter, for sauteing Carrot Tortellini, recipe follows Red Pepper -Cumin Sauce, recipe follows

Instructions Jump to Ingredients ↑

  1. Grind peppercorns and coriander in coffee grinder until coarse. Put this mixture in a bowl and add dill , salt, and sugar. Coat both sides of salmon with this mix and chill for 1 hour. Rub cure off salmon and dry any moisture with a towel before slicing into 1-inch thick pieces. Heat a couple tablespoons of oil and butter together in a large nonstick skillet over medium-high heat. Add as many salmon pieces as will fit, and sear until medium rare or cooked to desired degree of doneness, turning pieces when halfway through cooking. Repeat as needed. Serve salmon with Carrot Tortellini and Red Pepper-Cumin Sauce.


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