Slow-Roasted Brown Sugar and Dill Cured Salmon

By theresaoneil

David Bonom, Cooking Light

DECEMBER 2009

Ingredients

• 1/2 cup packed light brown sugar
• 1/3 cup chopped fresh dill
• 2 tablespoons kosher salt
• 1 (3-pound) salmon fillet
• Cooking spray
• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons Dijon mustard

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9–inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.

2. Preheat oven to 175°.

3. Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan.

4. Bake at 175° for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

5. Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish.