Pan-Fried Quick Cured Salmon With Dill Vinaigrette

B93091D4-68DA-4E2D-8D1A-EC191B9844F2

2 tbsp sea salt

2 tbsp sugar

1 lemon, zest and juice

4 salmon fillets, about 5½oz each, skin on

3 tbsp extra virgin olive oil, plus a little extra for frying

1½ tbsp white wine vinegar

1 tsp Dijon mustard

1 tbsp finely chopped dill

Mix the sea salt and sugar together with the lemon zest and a teaspoon of juice. Rub the mixture all over the salmon fillets, cover and leave in the fridge to marinate for 30 minutes. Brush off any excess salt/sugar mixture then pat dry using kitchen paper.

Meanwhile, whisk together the remaining ingredients for the vinaigrette. Season with lemon juice, salt and pepper to taste.

Add a little olive oil to a hot frying pan and fry the salmon fillets (in batches if needed) for about 3 minutes on each side, until cooked through and the skin is crispy. Serve warm, drizzled with the vinaigrette.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s