Best Salmon Cured With Dill And Pernod Recipes

Gravlax with Mustard Sauce image

Provided by Ina Garten

Time P2DT15m

Yield 10 servings

Number Of Ingredients 8

3 pounds fresh salmon, center cut
1 large bunch of dill, plus 1/4 cup chopped dill for serving
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons white peppercorns, crushed
1 tablespoon whole fennel seeds
Pumpernickel bread, for serving
Mustard Sauce, recipe follows

Steps:

Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
1/4 cup Dijon mustard
1 teaspoon ground dry mustard
3 tablespoons sugar
2 tablespoons white wine vinegar
1/3 cup olive oil
3 tablespoons chopped fresh dill
Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
Yield: 3/4 cup

Home Cured Salmon With Tarragon and Pernod image

Provided by graffeetee

Time P1DT12h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons kosher salt
1 tablespoon light brown sugar
1 teaspoon lemon pepper
1 lb salmon fillet, skin on
1 1/2 tablespoons Pernod (or other anise liqueur)
1 small bunch fresh tarragon
1 1/2 cups Greek yogurt
1/3 cup fresh dill, chopped
1/3 cup fresh fennel leaves, chopped
1 -2 tablespoon Dijon mustard

Steps:

Combine salt, sugar and lemon pepper.
Rub evenly over both sides of fish.
Drizzle the non-skin side with the Pernod.
Roll the salmon in the tarragon.
Wrap tightly in plastic wrap, including all of the tarragon.
Place in a container with sides and place a skillet or plate on top of the salmon filet.
Weight down the plate with several cans (whatever is in the pantry).
Refrigerate for 36-48 hours, turning once in that time.
Unwrap salmon and brush off tarragon leaves.
Serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate.
For sauce, combine all ingredients in a bowl.
Serve on thinly sliced rye or pumpernickel bread.