Before wild salmon season draws to a close, and the only option left in the stores is farmed salmon, not a real option in my book, you may consider curing your own salmon.
Cured salmon is a lovely way to hold onto the taste and health benefits of wild salmon. Not a very hard process, curing salmon does not take many ingredients but does monopolize a bit of room in the refrigerator for 1 day.
Worth every inch of shelf space, cured salmon is delicious, healthy and a fairly miraculous process. Sugar, salt, herbs and a few spices draw out moisture from the delicate fish, leaving behind a sturdy and beautifully flavored delight. Enjoy it in salads, on a bagel, and even on its own.
Cured Salmon
Servings
12 Servings
Ingredients
- ½ cup brown sugar
- ½ cup kosher salt
- 1 side about 3 pounds wild salmon, boned, but skin-on
- Several or all of these: a handful of dill sprigs, fennel fronds, parsley leaves, tarragon leaves or thyme sprigs
- 2 teaspoons whole peppercorns crushed with a mallet or overturned pan
- 3 tablespoons vodka
Instructions
- In a small bowl, mix sugar and salt together and set aside.
- Line a baking sheet with parchment paper.
- Place salmon, flesh side up, on a grate on the prepared pan. Scatter herbs over the top. Sprinkle with peppercorns and vodka.
- Layer salt and sugar mix, thickly, over the top of the fish.
- Refrigerate the entire set-up in the refrigerator for 24 hours.
- Drain the liquid on the pan. Scrape off sugar mixture and herbs. Rinse the fish and pat dry.
- The fish is now ready to be thinly sliced on a bias, leaving the skin behind, and layered on a gorgeous sandwich, in a salad, or on cracker with a shmear.
- To store cured salmon long-term, tightly wrap in foil and freeze for up to 3 months.
IT takes a minimum of 24 hours to cure per the recipe but you can let it cure for 3-4 days, then once you rinse and cut you will want to eat within 2-3 days
Sounds easy and delicious. How long will it keep in the refrigerator?
The taste would be great. Just more dilly! Enjoy
what would happen if i only used dill? would the taste be the same?