Rozanne Gold's Swedish Cured Salmon -

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Rozanne Gold's Swedish Cured Salmon

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By Rozanne Gold

Posted July 23rd, 2007

This article is reprinted with permission from Cooking 1-2-3: 500 Fabulous Three-Ingredient Recipes (1-2-3 Cookbook), by Rozanne Gold, (2003, Harry N. Abrams)

Cooking 1-2-3: 500 Fabulous Three-Ingredient Recipes (1-2-3 Cookbook)

Servings:	8
Author Notes:	This ingeniously simple recipe takes only three ingredients to prepare, but packs a ton of flavor.
Ingredients:	3 pounds of salmon, preferably the center cut 1/4 cup sugar 1 1/2 cups freshly chopped dill, stems included 1/4 cup kosher salt 1 teaspoon fresh ground black pepper
Instructions:	Remove all the small bones from the salmon with tweezers. Pat the fish dry. Rub the salmon flesh with 1/4 cup kosher salt, 1 teaspoon butcher-grind black pepper, the sugar and the shopped dill. Cover with plastic wrap. Weight down with a brick or other heavy object and refrigerate 48 to 72 hours. Before serving, scrape off the dill and seasonings. Slice on the bias as if it were smoked salmon.