Salmon Cured With Dill And Pernod Recipes

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SALMON WITH DILL



Salmon with Dill image

This is a simple recipe for salmon fillet or salmon steak. With just a hint of seasoning, you can bring out the delicious taste of the salmon. Serve with tartar sauce and lemon.

Provided by John Bragg

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 pound salmon fillets or steaks
¼ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried dill weed
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
  • Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 0.7 g, Cholesterol 82.2 mg, Fat 18.1 g, Fiber 0.1 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 254.1 mg, Sugar 0.2 g

BAKED SALMON WITH PERNOD



Baked Salmon with Pernod image

Provided by Mark Weatherbe

Categories     Fish     Bake     Quick & Easy     Dinner     Bon Appétit     France     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 7

3 tablespoons olive oil
1 large red onion, thinly sliced
1/4 cup clam juice
6 tablespoons anise liqueur (such as Pernod or anisette)
2 garlic cloves, minced
2 teaspoons herbes de Provence or dried salad herbs
1 1 3/4-pound salmon fillet with skin

Steps:

  • Preheat oven to 375°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until deep brown, about 8 minutes. Remove skillet from heat. Mix in clam juice, then 4 tablespoons anise liqueur, garlic and 1 teaspoon herbs. Boil until most liquid evaporates, about 3 minutes. Set aside.
  • Lightly oil large baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with salt and pepper. Whisk remaining 1 tablespoon oil, 2 tablespoons anise liqueur and 1 teaspoon herbs in bowl to blend; drizzle over salmon. Bake until just opaque in center, about 20 minutes. Top with onion mixture.

HOME CURED SALMON WITH TARRAGON AND PERNOD



Home Cured Salmon With Tarragon and Pernod image

I love salmon in all ways, shapes and forms! This is related to gravlax, but with different flavorings. You can sub another herb with anise notes, such as basil, for the tarragon if you wish. Prep time includes curing time. Originally I posted this in response to a request for Pernod recipes, but I have now made it myself and it is really yummy. I have added a simple sauce to accompany the salmon. I could eat this for breakfast, lunch and dinner... and have!

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.

Nutrition Facts : Calories 100, Fat 2.7, SaturatedFat 0.4, Cholesterol 39.4, Sodium 1826.6, Carbohydrate 2.8, Fiber 0.2, Sugar 2.3, Protein 15.3

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