One of the signature dishes of The Bikini Chef®, this Dill Citrus Salmon with Lemon is a Tuscan recipe learned in Florence, Italy. The classic recipe is a gravlax-style salmon that marinates in the refrigerator, untouched, for 3 whole days. Wild salmon, lemon, orange and fresh dill are marinated in sea salt, sugar, and white wine for a gravlax-type appetizer or which could be served as an entree. After 3 days, what results is a “cooked” salmon that is then thinly sliced and served on top of freshly sliced cucumber and goat cheese, creme fraiche, or even a flavorful mustard is a nice touch.
Can’t wait 3 days? Marinate the salmon as directed for 1 to 4 hours and then cook stovetop for a delicious entree that can be served atop of crisp Mixed Green Salad with Balsamic Vinaigrette, follow this recipe and substitute balsamic vinegar for white wine vinegar, here: Mixed Green Salad with Toasted Almonds
Salmon is a trademark food of The Bikini Chef® and is a featured ingredient in The Bikini Chef® Diet plan and is widely praised in Chef Susan Irby’s upcoming book with Ward W. Bond, PhD, 7 Steps to Total Wellness, Remedies and Recipes to Reverse Disease Naturally.
The omega-3 fatty acids in salmon promote fat burn, glowing skin and hair and promote overall health including a healthy heart, cancer-fighting properties, and prevention of diabetes.
Made with another favorite The Bikini Chef® food, lemons, this dish is one to add to your regular at-home menu plans. For more on the Health Benefits of Lemon, read this article, here: Health Benefits of Lemons
Serving size: 2 ounces *NOTE: the sugars, salt and wine are discarded
Saturated fat: 2.5g