CURED SALMON
Yield 2 1/2 pounds
Number Of Ingredients 9
Steps:
- 1. combine salt & sugar in bowl, rinse, pat fish dry, place skin side up on cutting board, score skin lightly in 3 inch diamond pattern. 2. spray w/water, sprinkle/w 2 T cure mix, spray again to make mix stick. 3. place fillet skin side down in 9x13 glass baking dish, sprinkle w/2 T cure mix, spray w/water, top w/dill, lemon zest & pepper corns, 4. turn second fillet skin side down, spray w/water, top w/2 T cure mix, spray w/water, 5. place skin side up over first fillet, head to tail, score skin, spray w/water, top w/ remaining cure mix, spray again, 7. cover w/plastic wrap, weight w a glass baking dish filled w/beans or a heavy plate refrigerate, turning over every 12 hours, spooning liquid over fish, after 48 hours transfer to cutting board, skin side down starting at tail end cut off skin w very sharp knife held diagonally. Thinly slice fish refrigerate up to 2 days. maple sage variation, brown sugar or maple syrup for sugar, 1/2 c snipped fresh sage, no lemon zest mustard-ginger, sub 1 t crushed mustard seed for black pepper, 1/3 c frehs ginger for dill, omit lemon zest
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love