Jumping Fish (6153 bytes)SALMONE CONSERVATO SOTT'OLIO D'OLIVE E ANETO

(Salmon under Oil and Dill)

INGREDIENTS

2 Lb. Salmon Fillets - very fresh
2 Med. Onions - white - sliced thinly
1 Sm. Lemon - sliced thinly
4 Tsp. Dill leaves- dried
1 1/2 Cups Extra Virgin Olive Oil
2 Cups Pure Olive Oil
Q.B.   Salt & Pepper

PREPARING THE SALMON:

NOTE: The exact cooking times depend to a large extent upon the thickness of the salmon used. The times given here are for fillets approximately 3/4 thick. Times should be lengthened or shortened accordingly.

Cutting perpendicular to the length, slice the salmon fillets into 11/2 inch pieces. Salt and set aside.

Layer the sliced onions on the bottom of a rectangular microwaveable casserole. Place the salmon on the onions in a single layer. Sprinkle 2 Tsp. of the Dill on the fish, being sure to evenly distribute the seasoning.   Lay the slices of lemon on top of the seasoned salmon. Cover the entire casserole with plastic wrap.

Microwave the fish for 5 minutes on high. Turn the casserole 180 degrees and microwave for another 5 minutes. Remove from the oven and let cool with the plastic wrap in place.

PUTTING THE SALMON UNDER OLIVE OIL

Discard everything except the salmon.   Allow the salmon to cool thoroughly in the refrigerator.  While the fish is cooling, prepare a 50/50 mixture of pure and extra virgin olive oils.  Once the fish has cooled, dry it with paper towels and remove the skin from the fish. Pour 1/2 inch of the olive oil mixture into a freshly sterilized mason jar, sprinkle dill seasoning, salt and pepper into the oil, and then add a layer of salmon.  Cover the salmon with oil, add dill and then another layer of salmon, salt and pepper. This process is much like the layers one makes when making lasagna. Be sure to end up with about 1/2 inch of olive oil covering the fish.  No fish should be exposed to air. Any salmon left can be eaten immediately, or can be put under oil in a second sterilized jar using the same process as above.

Once this process is completed, place the jar in the refrigerator and let it age for 2-3 days.  It will then be ready to use in either salads, crostini, or cooked pasta dishes.   A recipe for a Pasta make with Salmon Sott’Olio may be found by clicking on the jumping salmon at the top of the page.


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Last updated on:  06/03/99 12:51:08 AM