- Preparation Time : 30 mins | Cooking Time : 60 mins | Makes 1 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 3004.11 kcal |
| Total Fat | 66.47 g |
| Saturated Fat | 9.49 g |
| Sodium | 15595.23 mg |
| Dietary Fiber | 15.74 g |
| Sugars | 378.19 g |
| Protein | 191.19 g |
Ingredients List
- 1 large orange
- 1 medium lemon
- 1/4 cup coarse sea salt
- 1/4 cup firmly packed light brown sugar
- 1 tbsp coriander seeds crushed
- 1 tsp white peppercorns crushed
- 2 bunches dill chopped & divided
- 2 lb skin-on salmon fillets bones removed
- 1/2 cup water
- 1 1/2 Cups sugar
- 1 cup fresh lime juice
- 1 tbsp chopped dill
- splash of tequila
- 1/4 cup Maille® Dijon Original Mustard
- 1/2 cucumber peeled into ribbons
- 1 medium-sized fennel tops trimmed & peeled
DIRECTIONS
-
Grate peel from orange and lemon and squeeze to get juices; set aside.
-
Combine sea salt, brown sugar, coriander seeds, peppercorns, 1 bunch chopped dill and orange and lemon peel in medium bowl. Spread ½ of the salt mixture into non-aluminum baking dish. Add salmon, skin side down, then top with remaining salt mixture. Cover and refrigerate 24 hours, turning at least once.
-
Bring ½ cup water and sugar to a boil in medium saucepan, stirring to dissolve sugar. Remove from heat, then stir in lime juice, 1 tablespoon dill and tequila; let cool. Process in ice cream maker according to manufacturer’s directions. Keep frozen until ready to serve.
-
Remove salmon from salt mixture, reserving liquid. Rinse salmon to remove any remaining salt; pat dry and set aside.
-
Combine remaining 1 bunch chopped dill, orange and lemon juices and Maille Dijon Originale mustard in small bowl.
-
Return salmon to baking dish with liquid, skin-side down, then brush with Mustard mixture.
-
Cover and refrigerate an additional 48 hours, basting salmon with Mustard mixture every day.
