- 1 kilo salmon, fillet
- 2 bunches dill
- 400 g salt, coarse
- 600 g granulated sugar
- 500 g orange juice
- 100 g brandy
- 2 tablespoon(s) pepper corns
- 8 star anises
- juice, from 1 lemon
- zest, from 1 lemin
- 1 teaspoon(s) mustard, English
- 400 g cream cheese
- zest, from 1 lime
- juice, from 1 lime
- 20 g rocket
- 1 tablespoon(s) olive oil
- 1 chiapata bread, large
Nuts Free Diet
It is usually followed when someone is allergic to nuts.
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- Spread a bunch of dill onto the bottom of a 20x25 cm baking pan.
- Place the salmon fillet on top, skin side down on the dill. (The 1st day the marinade is strong and aggressive. This is why we place the skin side down. The next day the salmon will release its juices. This will soften the marinade and allow us to turn it over.)
- Prepare the marinade in a bowl. Add the coarse salt, sugar, orange juice, cognac, star anise, pepper, lemon zest and juice. The salt and the sugar may not melt but it doesn’t matter. Whisk together to combine all of the ingredients well.
- Pour the marinade over the salmon.
- Cover the pan with plastic wrap. Make sure the wrap is directly touching both the salmon and the marinade so that no air is allowed in.
- Refrigerate for 24 hours.
- Remove from refrigerator and turn the salmon over in the marinade (skin side up). Refrigerate for another 24 hours. (If you want it more “well done” let it sit for an extra 6 hours at the most.)
- After 2 days, remove salmon from marinade and rinse well under running water.
- Put some paper towels on a cutting board and place salmon on top. Pat dry with paper towels.
- Spread the mustard on to the skin side of the salmon, using the back side of a spoon.
- Finely chop the 2nd bunch of dill on a cutting board and spread it to match the size of the salmon.
- Place the side of the salmon spread with mustard over the chopped dill. Press down on it with your hands so that it sticks to the fish.
- Cut thin slices, starting from the side of the flesh and ending as soon as your knife touches the skin.
- When you finish slicing the salmon, remove the skin by cutting horizontally, parallel to the skin, under the slices. Set aside.
- In a bowl, use a spoon to combine the cream cheese with the lime juice, lime zest and a generous amount of freshly ground pepper.
- Slice the ciabatta open, horizontally.
- Spread the cream cheese mixture on the bottom part of the ciabatta. Add the slices of salmon on top. Add the arugula, a generous amount of olive oil and cover with the top side of the bread.
- Cut and serve.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by