Place the salmon in a square glass or plastic dish (do not use metal).
Combine the maple sugar, brown sugar, coarse salt and cognac. Spread the mixture evenly over the salmon. Arrange the dill sprigs over the salmon and wrap well in plastic wrap.
Refrigerate for 24 hours.
The next day, turn the salmon flesh-side down and marinate for 24 hours. Cut the salmon into very thin slices.
Remove the salmon from the marinade; remove any excess salt and the dill.
On a serving platter, arrange a few arugula leaves drizzled with Mezzo Irresistible olive oil, a pinch of salt and a few drops of lemon juice. Top with 4 to 5 thin slices of marinated salmon.
Garnish with red onion rings, cucumber slices and a lemon quarter.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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