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salmon fillet aquavit light brown sugar kosher salt ground coriander seeds ground cardamom vegetable oil horseradish mayonnaise
Viewed: 26 - Published at: a year agoIngredients
- One 2 1/2-pound whole salmon fillet, with skin
- 3 tablespoons aquavit
- 2 1/2 tablespoons light brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon ground coriander seeds
- 1/2 teaspoon ground cardamom
- Vegetable oil, for rubbing
- Horseradish mayonnaise and radish salad, for serving
Method
- Set the salmon skin side down on a large rimmed baking sheet and rub with the aquavit.
- Let stand for 10 minutes.
- In a small bowl, combine the brown sugar, salt, coriander and cardamom.
- Rub the sugar mixture all over the salmon.
- Cover and refrigerate for 36 hours.
- Light a grill or heat a grill pan.
- Pat the salmon dry and cut it into 6 portions.
- Rub the salmon skin and the grill with oil.
- Grill the fish, skin side down, over moderately high heat until the skin is crisp, about 1 minute.
- Cover the grill and cook the fish over moderate heat until rare within, about 6 minutes.
- Serve hot or chilled with horseradish mayonnaise and a radish salad on the side.
