Mild and smooth, yet full of flavors, this salmon is made to melt in your mouth. It truly stands on its own and can be served warm or cold, but here I am serving it with forbidden black rice, fresh dill and olives.
For a last minute version, skip the pre-curing and simply poach the fresh salmon in olive oil.
ingredients cured salmon
1½-2 pounds fresh salmon
1 bunch roughly chopped fresh dill
¼ cup champagne
¼ cup palm sugar
2 tablespoons Himalayan salt
¼ cup yellow mustard seeds
1 tablespoon pepper corns
directions cured salmon
Mix the cure – all ingredients except salmon – and pour it into a glass container or plastic bag.
Skin and clean the salmon, cut it into four pieces and add them to the cure. Turn to coat all sides and leave in the refrigerator for 24 hours, turning at least once.
Rinse and let dry just before poaching.
ingredients for poaching
1 bottle olive oil
½ cup black cured olives
small bunch fresh dill
1 tablespoon green pepper corns
directions for poaching
Pour olive oil into an oven safe pan just large enough to fit the pre-cured salmon and add olives, dill and pepper corns.
Preheat oven to 150F/65C and preheat the olive oil to 120F/50C. Use an instant read, oven termometer to check.
Quickly remove the pan from the oven to gently add the salmon. Return the pan to the oven and as soon as the temperature is back at 120F/50C, time it to cook for an additional 8 minutes.
Let salmon cool slightly on an oven rack before serving.
Photography by Philip Blankenship.
After years of research and testing, months of planning, and the last several weeks with no other work, scandelicious.com is finally LIVE! Twelve gluten free baking mixes such as Swedish pancakes, lingonberry cookies, gingerbread muffins and Nordic dark bread, are now available. Please check it out and spread the word!
(Above cake is unsweetened and simply made with scendelicious Swedish pancake mix, whipped cream and fresh berries.)
gluten free lemon dill chicken with purple beans and raspberry dressing
Lemon dill chicken is a traditional Swedish dish usually served with carrots and boiled potatoes. The way this is cooked is a little different from the original, this is a very simple and low supervision version. Add olives and chopped, raw vegetables for delicious additional nutrition, crunch and flavor. Replace dill and lemon with other herbs and spices for a completely different experience, the options are endless.
gluten free lemon dill chicken
2 pounds chicken pieces cut into thin strips
3 cups chicken stock
1 sliced lemon (+ optional fresh lemon juice to taste)
3 garlic cloves
1 cup crème fraîche (recipe for homemade crème fraîche here) or sour cream
3 tablespoons potato starch
salt and pepper to taste
1 bunch of dill, minced
Add sliced chicken, chicken stock, garlic and sliced lemon to a pot and bring to a hard boil. Turn off the heat and let sit for one hour with the lid on.
Remove chicken, garlic and lemon slices from the pot and bring liquids back to a boil. Reduce until 1 cup remains, then stir in crème fraîche.
Pour about ½ cup of the liquid into a small bowl and stir in potato starch until smooth. Return to the boiling liquid and whisk rapidly until it thickens. Add salt, pepper and lemon juice to taste.
Bring sliced chicken back to the pot and heat only until warm.
Stir in lots of minced dill and serve immediately.
Served with raw purple beans, raspberry dressing (recipe below) and toasted almonds.
1 cup fresh raspberries
2 tablespoons grape seed oil
2 teaspoons apple cider vinegar
Process all ingredients in a blender or processer until smooth.
Refrigerate until ready to use.
Photography by Philip Blankenship.