My Favorite Recipe

     As I continue to write about all the culinary wonders of the Pacific Northwest I was recently asked if I have a favorite salmon recipe.  Well, yes, actually I have two: a summer and a winter recipe.

     Salmon is amazing, full of flavor and it pairs well with any number of supporting sides.  It can be a meal in itself, grilled poached or smoked.  But my summertime favorite is an adaptation of a Scandinavian preparation.  Traditionally gravlax is the method by which salmon is cured using salt and dill.  The time consuming curing process is accelerated by seasoning the fish with the same two seasonings and then broiling it in the oven, then served with the traditional sauce of mustard flavored mayonnaise sweetened with honey.  Here is the recipe:

 

SALMON WITH GRAVLAX SAUCE

 

2 Tbsp dry mustard                          dried dill

2 Tbsp cold water                              2 lbs center cut salmon fillet, cut into 4 pieces

1/2 cup mayonnaise                         1 Tbsp cooking oil

1 Tbsp honey                                      1/4 tsp fresh ground pepper

salt

 

1.  In a small glass or stainless-steel bowl, whisk together the mustard and water.  Let sit for 10 minutes.  Whisk in the mayonnaise, honey, 1/8 teaspoon salt, and 1/2 teaspoon dill.

 

2.  Heat the broiler.  Rub the salmon on both sides with the oil.  Put the pieces in a broiler pan or on a baking sheet, skin-side down, about 2 inches apart.  Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon dill, and the pepper.  Broil the fish until golden brown and just barely done (the fish should still be translucent in the center), about 6 minutes for a 1-inch thick fillet.  Serve the salmon with the sauce alongside.

 

Serves 4

 

Recipe from:

Fish & Shellfish, Food & Wine Books, p. 89.