Prepare lime-cured salmon with a fresh dill marinade for a bright, aromatic seafood starter. Lime and dill complement the salmon, with caramelized onion adding sweet acidity.
Melt butter, add onions and cook on high heat. When the onions are soft, add sugar and frequently stir until they become golden brown. with the vinegar, strain, cool and reserve.
In a shallow non-reactive bowl, together the oil, lime juice, honey, dill, salt and some pepper, reserve. Remove the bone from the fish, cut into ¼ inch slices and reserve in refrigerator. Place a slice of salmon in a large Ziploc bag or between 2 sheets of plastic. Pound gently. Repeat the same process for all slices. Place the thin salmon slices into individual plates. Wrap and keep in the refrigerator.
Just before serving, brush with then top with caramelized onions, chive sprigs, and fresh pink peppercorns.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Salmon is forgiving but still easy to overcook — aim for just-opaque in the center and a little translucent at the very core. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
