- 2 x 250gm salmon steaks with skin – should be same size and if possible same thickness
- 37gm sea salt
- 37gm brown sugar
- half teas black pepper
- half lemon zest
- 10gm dill
Method: Blend the marinade ingredients to a paste in a food processor. Place a filet, skin down on a sheet of cling film and spread the marinade on top and the second filet (skin side outside). Wrap in cling film and place in a dish (there will be liquid) in a cool place or in the fridge for 24-48 hours. Drain off the marinade (you may need to wash off remaining salt) before serving – slice finely. Can be frozen.
Dill sauce – ingredients
- 10gm dill
- 2 tbls Dijon mustard
- 2 tbls wine vinegar
- 2 tbls honey
- 2 tbls sunflower oil
Blend to a smooth paste