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This came from John Ash, Cooking Right, TV-FN.

This came from John Ash, Cooking Right, TV-FN. is a tvfn john ash recipe made with Kosher Salt, Sugar, Coriander Seeds, Fennel Seeds, and Whole Black Peppercorns. It takes about 1 hr and serves 8. Keep it handy for the next time you cook it.

Illustrative photo

Ingredientes

• 2 tbsp
• 1/4 cup
• 2 tsp
• 2 tsp
• 15
• 3
• 1/3 cup
• 1 1/2 cup
• 8
• to taste
• 6 cup
• to taste

Preparación (vista previa)

1. 1

   In a sauce pan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns, bay leaves and wine.

2. 2

   Bring to a boil.

3. 3

   Reduce the heat and simmer for 1-2 minutes.

4. 4

   Remove from the heat and add the dill and let cool completely.

5. 5

   Place the salmon fillets in a baking dish large enough to hold them in a single layer.

6. 6

   Pour on the cooled wine mixture and let the salmon "cure" for 30 minutes only, turning once.

7. 7

   Remove the salmon from the "cure" and drain off any excess liquid. It is fine if spices or dill adhere to the salmon.

8. 8

   Lightly brush the salmon with some olive oil.

9. 9

   Place skin side down on a prepared oak plank and roast in a preheated 475 degree oven for 4-5 minutes or until salmon is just cooked through.

10. 10

    Serve immediately on the plank if desired, accompanied by shaved fennel and dressed with lemon-dill vinaigrette.

11. 11

    Recipe By: John Ash, Eating Right

12. 12

    Serving Size: 8

13. 13

    Preparation Time: 0:05

14. 14

    Amount Measure Ingredient -- Prep 1/2 cup fresh lemon juice

15. 15

    In a mixing bowl, combine the lemon juice, lemon zest, onions, honey, capers and dill.

16. 16

    Whisk in oil in a stream.

17. 17

    Season to taste with salt and pepper.

18. 18

    Store covered in refrigerator for up to 5 days.