Perfect for the winter, salmon makes for a delicious and healthy option that’s completely versatile and suitable to a variety of preparation methods. Chef Kelly provides two favorite recipes below.

PAN-SEARED LACQUERED SALMON
{ SERVES 6 }

This is one of our favorite dishes from Oceania Cruises’ Taste the World cookbook. It takes salmon to a whole new level and pairs perfectly with Franck’s Mashed Potatoes or a simple and hearty green salad.

Recipe1½ cup soy sauce

¼ cup dry sherry

3 tablespoons lightly packed light brown sugar

Canola oil

6 salmon fillets, 5 to 6 ounces each, boned and trimmed

In a small saucepan over medium heat, combine the soy sauce, sherry, and brown sugar. Heat, stirring continuously, until the sugar dissolves. Set aside in a warm spot.

Pour a generous film of canola oil into 2 large nonstick frying pans and heat over medium-high heat until the oil shimmers but is not yet smoking. Place 3 fillets, presentation side down, in each pan and cook until golden on the undersides, about 2 minutes. Turn the fillets and cook on the second sides for 2 minutes. Remove the pans from the heat and transfer the fillets to a large plate.

Pour off the oil in the pans. Off the heat, add half of the soy sauce glaze to each pan and top with the fillets, presentation side up. Return the pans to medium heat and spoon the glaze over the tops of the fillets for about 30 seconds. Plate the fillets and serve.

Aquavit-Cured Salmon with Cucumber Salad
{ SERVES 2 TO 4 }

The tradition of curing salmon is an art form in the Baltic. This particular recipe is simple and easy to do at home. Given the price of gravlax, it can save you enough money to buy a good bottle of vodka!

I am particularly fond of curing salmon, which I learned from a fishmonger in Helsinki. He cures his salmon with all kinds of herbs and liqueurs, so once you have mastered our recipe, I hope you will experiment as I have with the many ways to enjoy one of the world’s most comforting fishes.

Recipe2SALMON

½ cup sea salt

1 teaspoon crushed red peppercorns

½ cup brown sugar

1 bunch dill, finely chopped

1 pound salmon fillet, boned and trimmed

2 tablespoons aquavit  

SALAD

2 English cucumbers

1 tablespoon white wine vinegar

1 teaspoon sugar

1 teaspoon sea salt

3 tablespoons minced dill

2 tablespoons capers

3 tablespoons sour cream

Freshly ground black pepper

FOR THE SALMON: Mix together the salt, pepper, sugar, and dill. Sprinkle half of the mixture on a piece of plastic wrap three times the size of the salmon. Sprinkle the salmon with aquavit. Place the salmon, skin side down, on the curing mixture, and then cover the fish with the rest of the curing mixture. Wrap the fish tightly in the plastic wrap and place it on a plate. Cover with another plate, weighed down with 2 to 3 cans or bottles. Set the plate in the refrigerator.

Turn the fish every 12 hours, draining off any brine that forms. Depending on the thickness of the fish, it will be ready in 24 to 48 hours, although you can let it cure for up to 4 days. Unwrap the fish when you are ready to serve and gently rinse off the cure. Thinly slice.

FOR THE SALAD: Slice the cucumbers as thinly as possible. Mix all other ingredients in a bowl. Add the cucumber and adjust seasoning to taste. Serve as an accompaniment to the salmon.

Bon appétit!

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