Greatest Hits: 2009

All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. 

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Slow-Roasted Brown Sugar and Dill Cured Salmon
Becky Luigart-Stayner

December: Slow-Roasted Brown Sugar and Dill Cured Salmon

You many already know the wonders slow roasting does for beef, transforming tough cuts of meat into succulent, tender morsels. This technique works similar magic with muscular fish like salmon, giving the flesh a velvety, silken texture that melts in your mouth. Curing the fish first in brown sugar, salt, and dill infuses it with intense flavor.

View Recipe: Slow-Roasted Brown Sugar and Dill Cured Salmon

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