Scandinavian Marinated Salmon
|Cider/White wine vinegar||80 Milliliter|
|White wine||500 Milliliter|
|Coarse salt||30 Milliliter|
|Dried dill/Dill seeds / 6 to 10 sprigs of fresh dill||15 Milliliter|
|Whole peppercorns||5 Milliliter|
|Fresh salmon||2 Kilogram|
Place all the ingredients, except the salmon, in a dish large enough to hold the whole fish.
Cover and microwave at HIGH 6 minutes.
Add the fish.
Roll around in the liquid.
Cover and microwave at MEDIUM 5 minutes per pound (500 g).
The fish is cooked at MEDIUM because it must not boil.
Cool for 20 minutes, then refrigerate in its court-bouillon, well covered.
In Norway, where I learned to cook salmon in this manner, it is served cold in a glass dish with some of the strained marinade poured on top.
A dish of hot boiled new potatoes, a small bowl of minced dill and a bottle of Scandinavian mustard (Dijon type can replace it) are served with the salmon.
It's super delicious with a glass of aquavit.