Dill Citrus Salmon

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

Nutrition:
Serving size: 2 ounces *NOTE: the sugars, salt and wine are discarded
Calories: 130
Fat: 9.0g
Saturated fat: 2.5g
Cholesterol: 35mg
Sodium: 690mg
Potassium: 0mg
Carbohydrates: 0g
Fiber: 0g
Sugars: 0g
Protein: 11.0g

Recipe

Dill Citrus Salmon

Seafood

Wild salmon, lemon, orange and fresh dill are marinated in sea salt, sugar, and white wine for a gravlax-type appetizer or entree

Ingredients

2 pounds fresh salmon fillet
3/4 cup coarse sea salt
3/4 cup granulated sugar
1 cup dill, roughly chopped (stems and leaves)
3 medium Limoneira lemons, sliced
1 medium orange, sliced
2 cups white wine such as sauvignon blanc
*lemon juice, orange juice and white wine should completely cover the salmon

Instructions

Place salmon skin side down in 9x13 inch baking dish
Coat with sea salt and sugar
Cover with dill, squeeze lemon and orange slices over ingredients.
Randomly place lemon and orange slices on top.
Pour in white wine covering fish, cover dish with plastic wrap.
Marinate for 3 full days, without disturbing.
Thinly slice and serve as an appetizer.
Serves 20 as an appetizer prepared by using the 3 day method which is The Bikini Chef^® preferred method.
Or, Quick Cooking Method:
Marinate a minimum of 1 hour and up to 4 hours in the refrigerator; then, in medium saucepan with lid, add fish and enough of the liquid to cover 1/2 of the salmon.
Add a couple of lemon and orange slices, turn heat to medium and cover.
Poach salmon for approximately 15 minutes or until salmon is cooked opaque pink and is flaky in texture.
Serves 8 as an entree or up to 20 as an appetizer