CURED SALMON

CURED SALMON image

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