Nova Scotia Spicy Salmon Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Cider vinegar | 125 Milliliter | |
| Water | 500 Milliliter | |
| Coarse salt | 50 Milliliter | |
| Honey | 30 Milliliter | |
| Peppercorns | 30 Milliliter | |
| Cinnamon sticks | 2 | |
| Fresh dill/2 tbsp /30 ml dried dill | 1 Cup (16 tbs) | |
| Salmon piece | 2 Kilogram |
Directions
In a plastic or ceramic dish large enough to hold the fish place all the ingredients except the salmon.
Bring to boil 10 minutes at HIGH.
Then micro wave, covered, 10 minutes at MEDIUM.
Put the salmon piece into the court-bouillon while it is still hot.
Cover and microwave 6 minutes per pound (500 g) at MEDIUM, turning the fish over after 6 minutes.
Remove from oven.
Baste the fish.
Remove the cinnamon sticks.
Cover and let it cool for 30 minutes before refrigerating it.
Let the fish marinate in its juice for 2 days before serving it.
Serve as indicated above.
Bring to boil 10 minutes at HIGH.
Then micro wave, covered, 10 minutes at MEDIUM.
Put the salmon piece into the court-bouillon while it is still hot.
Cover and microwave 6 minutes per pound (500 g) at MEDIUM, turning the fish over after 6 minutes.
Remove from oven.
Baste the fish.
Remove the cinnamon sticks.
Cover and let it cool for 30 minutes before refrigerating it.
Let the fish marinate in its juice for 2 days before serving it.
Serve as indicated above.
Chef
