THENGREDIENTS X 4:
800 g fresh salmon (culled) with the skin, cut into two slices
80 g brown sugar
80 g coarse salt
1 teaspoon of coriander seeds
1 tablespoon of juniper berries
a few grains of black pepper
30 g fresh dill
100 g currants
2 cm fresh grated ginger
1 pot of Greek yogurt
1/2 untreated lemon (grated zest)
Marinated salmon with ginger currants (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
Method
Collect the coriander seeds, pepper, juniper berries in a mortar and crush them roughly, to release their aromas. In a bowl, mix the sugar, salt and add the aromatic mixture. Mix well.
Spread part of the mix on the bottom of a baking dish and place a salmon steak on it with the skin resting on the base. Arrange two sprigs of dill on top and cover with the second slice, making sure the fillets match, then sprinkle with the remaining aromatic mix.
Cover the dish with cling film, place a weight on the salmon and refrigerate for 48 hours. Every 12 hours, drain the juices that are produced.
Rinse the salmon under running waterdry it, sprinkle it with the remaining chopped dill and serve it sliced, accompanied by black bread, yogurt mixed with pepper and lemon zest and sautéed currant a few seconds, with ginger and a little brown sugar.
The décor idea
Salmon is also bred in Italy, of course, but in the imagination it remains a Norwegian (or a Swede, a Dane …) on vacation. So, here he is in one mise en place who respects his allure nordica: ceramics with essential shapes and composed in nuances, cutlery with wooden details. It is a sturdy fabric that becomes a tablecloth and dialogues with the colors on the plate.
ON THE TABLE ESPACIO VALU plates, glass, vases and tray, DEDAR fabric, COIN CASA cutlery and napkin.
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