Monday, September 8, 2014

The Salmon Cure

Cured Salmon Recipe

One 2 lb. wild caught salmon filet
2 tbs. coriander seeds crushed
1 tbs. cumin seeds crushed
1 tsp. each of lemon, orange, and lime zest finely grated
1 lemon sliced thin
1 tbs. fresh dill chopped or teaspoon dried dill
1 c  kosher salt
1/2 brown sugar
1/2c granulated sugar 
1/4 c tequila
fresh ground pepper

Mix together spices, pepper, salts and sugars.
Thinly slice lemon. 
 Ask fish store to remove skin for you or do it yourself. 
Brush both sides of fish  with tequila and press zest and dill into flesh. Place fish into sugar/salt mixed and cover thoroughly both sides. (One shown here was not skinned but it's better to remove skin because it's easier to serve later.)
Place lemon on top of sugar/salt mixture before wrapping fish up. 
Tightly wrap the salmon in the plastic wrap forming a neat square packet so all sides are sealed. 
Place in glass pyrex dish and weigh down with weights. (Can use metal weights or stones.) 
Refrigerate for 48 hours. Drain fluid from dish after 24 hours. For drier, texture refrigerate for another day. Remove the salmon from the refrigerator and scrape off the curing ingredients. The texture should have a raw appearance but be firm in texture. 
Slice against grain in paper thin slices. Serve with mustard dill sauce, creme fraiche, chopped onion, capers, dill etc.

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