Name: Dill-Cured Salmon with Warm Baby Potato Salad and Whole-Grain Mustard Vinaigrette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Nordic
Ingredients: 500g (1.1 lbs) center-cut salmon fillet, skin-on, sushi-grade; 50g (1/4 cup) Diamond Crystal kosher salt; 50g (1/4 cup) granulated sugar; 1 tablespoon (6g) coarsely cracked black peppercorns; 1 large bunch (40g) fresh dill, finely chopped (stems included); Zest of 2 lemons, divided; 600g (1.3 lbs) baby gold potatoes, scrubbed and halved; 1 large shallot, finely minced (about 2 tablespoons); 2 tablespoons (30ml) whole-grain Dijon mustard; 1 tablespoon (15ml) fresh lemon juice; 4 tablespoons (60ml) extra-virgin olive oil; 1/2 teaspoon (3g) fine sea salt for potato water; Fresh dill fronds, for garnish; Freshly cracked black pepper, for finishing

Magic Sous

Dill-Cured Salmon with Warm Baby Potato Salad and Whole-Grain Mustard Vinaigrette — Magic Sous