Usuba
Lightly Salted Salmon with Orange and Caraway
A delicate appetizer made from salmon fillet marinated in concentrated orange juice with aromatic spices. The tender fish meat is infused with citrus flavor and spices, acquiring an exquisite taste. Perfect for a festive table and as a standalone dish.
- Total
- 480 min
- Standard serving
- 294.7 g
Ingredients
Total 5
Instructions
- 1
Step 1
Fillet the salmon with skin, removing the bones. Crush the cumin with a rolling pin. Finely chop the dill.
- 2
Step 2
Reduce the orange juice 3 times over medium heat. Mix dill, ground caraway seeds, and the reduced juice.
- 3
Step 3
Place the salmon fillet skin-side down on a tray. Spread the juice and spice mixture on top. Sprinkle with coarse salt. Cover with a damp cloth and refrigerate for 6–8 hours.
- 4
Step 4
Wipe off the salt and marinade with a slightly damp cloth. Slice the salmon into thin slices.
- 5
Step 5
When serving, garnish the dish with fresh dill, lettuce leaves, lemon slices, olives and fresh cucumbers.
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