One 2 1/2-pound whole salmon fillet,
3 tablespoons aquavit
2 1/2 tablespoons light brown sugar
2 tablespoons kosher salt
1 teaspoon ground coriander seeds
1/2 teaspoon ground cardamom
Vegetable oil, for rubbing
Horseradish mayonnaise and radish
salad, for serving
1. Set the salmon skin side down on a large rimmed baking sheet
and rub with the aquavit. Let stand for 10 minutes. In a small
bowl, combine the brown sugar, salt, coriander and cardamom.
Rub the sugar mixture all over the salmon. Cover and refrigerate
for 36 hours.
2. Light a grill or heat a grill pan. Pat the salmon dry and cut it
into 6 portions. Rub the salmon skin and the grill with oil. Grill
the fish, skin side down, over moderately high heat until the skin
is crisp, about 1 minute. Cover the grill and cook the fish
over moderate heat until rare within, about 6 minutes. Serve hot
or chilled, with horseradish mayonnaise and a radish salad on
the side. —Jeremy Daniels
FOOD & WINE selects the recipes and is closely involved in evaluating the wines offered by licensed retailers through the FOOD & WINE Wine Club. Global Wine Company has been selected to service and fulfill the
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