You may also like
Categories:
coriander seeds salmon fillet sugar salt ground black pepper white horseradish fresh dill balsamic vinegar mustard olive oil rolls
Viewed: 56 - Published at: 5 years agoIngredients
- 1 tablespoon coriander seeds
- 1 11/2lb skinless salmon fillet
- 2 tablespoons sugar
- 4 teaspoons coarse sea salt
- 1/2 teaspoon coarsely ground black pepper
- 5 tablespoons prepared white horseradish, divided
- 1 cup, plus 1 tablespoon, chopped fresh dill, divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 6 tablespoons olive oil
- Thinly sliced whole grain bread or rolls
Method
- Toast coriander seeds in heavy small skillet over medium heat until fragrant and slightly darker, about 4 minutes. Cool briefly. Crush seed coarsely in mortar with pestle or place in resealable bag and crush with mallet.
- Place salmon on work surface. Trim any thin side flaps and fat, pull out any remaining bones, and trim any dark portions. Mix sugar, salt, pepper, and coriander seeps in a small bowl. Sprinkle 2 tablespoons salt mixture evenly over the salmon, then spread with 2 tablespoons horseradish. Cover with 1/2 cup of dill. Place salmon, seasoned side down, in 13x9x2 inch glass dish. Sprinkle with remaining salt mixture and spread with 2 tablespoons horseradish. Cover with 1/2 cup of dill. Cover dish with plastic wrap. Chill salmon overnight.
- Using a rubber spatula, scrape seasoning off both sides of salmon; wipe clean with wet paper towels. Using long sharp knife, thinly slice slamon at slight diagonal; overlap slices on long platter.
- Combine vinegar, mustard remaining 1 tablespoon of horseradish and 1 tablespoon of dill in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Serve salmon with dressing and bread.
