Directions:
- Cook coriander seeds in a small dry saute pan just until the aroma is released. Crush seeds using the bottom of a heavy pot or a mortar and pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve.
- Slice salmon in half across width and lay pieces side by side on counter, flesh-side up. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich. (Make the sandwich even by placing the thick end of salmon of top of thin end.)
- Evenly coat outside of salmon sandwich with remaining spices and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good). Refrigerate 3 days, turning over every 12 hours.
- To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly sliced black bread.
- DILL MAYONNAISE:
- In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking constantly. As mayonnaise begins to thicken, add oils more generously. Whisk in dill, salt, and pepper. Adjust seasonings and store in refrigerator up to 4 days.
- Yield: 2 cups
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1816.26 Kcal (7604 kJ) | ||
| Calories from fat | 1350.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 150.07g | 231% | |
|---|---|---|---|
| Cholesterol | 323.1mg | 108% | |
| Sodium | 7783.86mg | 324% | |
| Potassium | 959.76mg | 20% | |
| Total Carbs | 77.89g | 26% | |
| Sugars | 61.2g | 245% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 57.71g | 115% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 115.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 402.27 Kcal (1684 kJ) | ||
| Calories from fat | 299.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.24g | 231% | |
|---|---|---|---|
| Cholesterol | 71.56mg | 108% | |
| Sodium | 1724.01mg | 324% | |
| Potassium | 212.57mg | 20% | |
| Total Carbs | 17.25g | 26% | |
| Sugars | 13.56g | 245% | |
| Dietary Fiber | 0.77g | 14% | |
| Protein | 12.78g | 115% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.6mg | 16% | |
| Calcium | 25.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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