Keto orange-cured salmon with dill and mustard mayo
- ¼ cup 60 ml whole-grain mustard, unsweetened
- 2 tsp 2 tsp cider vinegar
- 1¼ cups 300 ml mayonnaise
- ¼ cup 60 ml
- ½ cup (1⁄6 oz.) 120 ml (4.5 g) fresh dill, finely chopped
- ½ tsp ½ tsp salt
- 1 pinch 1 pinch ground black pepper
- Ensure the salmon fillet has had all its small pin bones removed. Using pliers or tweezers, remove any remaining bones that may be seen along the thick back section of the salmon.
- In a small bowl, mix the orange zest, salt and, pink pepper.
- Juice the orange and reserve.
- Place half of the dill in a baking dish. Rub half of the orange juice and half of the salt mix into the skin side of the salmon, and set it on top of the dill mixture in the baking dish. Rub the flesh with the rest of the juice and salt mix. Spread the remaining dill on the salmon evenly.
- Cover the salmon with plastic wrap. Place a small cutting board on top of the salmon and set a weight on top — a large mortar or a jar of pickles, for example — making sure the weight is fully compressing the salmon.
- Leave the salmon to cure for two days in the refrigerator, turning it a few times, and then replacing the weights on the flesh.
- Once the salmon is ready, scrape off all the dill and orange. Pat dry with a paper towel. Using a sharp, thin knife, slice the salmon on the bias (at about a 45-degree angle vertically) into 0.8" (2 cm) thin slices.
- Serve the cured salmon with a dollop of mustard mayo.
- In a small bowl, mix all the ingredients. Salt and pepper to taste. Keep in the fridge a while before serving.
Leftovers keep fresh in the fridge in an airtight container for 4–5 days and in the freezer for a couple of months. Thaw at room temperature or in the fridge before serving.