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CURED WILD SALMON

August 1, 2015

DSCF4186

 

This is a great appetizers but it can be use for anything that calls for cured salmon. There is only one issue; this needs no less than 24 hours from beginning to end. You can make it days ahead because it will keep up to 5 days in the fridge.

 

  • 2 cups kosher salt
  • 2 cups granulated sugar
  • 4 tablespoons crushed peppercorns or coarse black pepper
  • 1 (1 ½ pound) salmon fillet, skin on (scales and pin bones removed)
  • 1 bunch CILANTRO (including stems), coarsely chopped
  • 1 bunch dill (including stems), coarsely chopped
  • 1 bunch Italian parsley (including stems), coarsely chopped

Instructions

  • Place salt, sugar, and peppercorns in a medium bowl and mix until evenly combined. Rub about 1/4 cup of the mixture onto both sides of the salmon.
  • Mix together all the herbs in a separate bowl. Place half the herb mixture in the bottom plastic wrap lined 13-by-9-inch, shallow, nonreactive container, and then spread 1/2 of the remaining sugar-salt mixture over the herbs. Place the salmon on this, and top with the remainder of the sugar-salt mixture and the herbs.
  • Wrap the salmon tightly with the plastic wrap and weight the salmon with another heavy dish or pan in the first baking dish and place the dish in the refrigerator.
  • After 10 to 12 hours, remove the dish from the refrigerator and drain off the liquid. Remove the salt and herbs off the top of the salmon and flip the fish over. Recoat the salmon with the salt and herbs, replace the weights, and return the salmon to the fridge for an additional 12 hours.
    • After the final 12 hours, remove the salmon from the pan, rinse under cold water, and pat dry. Serve thinly sliced with bagels, cream cheese spread, onion and capers. Or you can use your imagination and use the salmon as you wish.
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