GRILLED CURED SALMON

Grilled Cured Salmon image

Provided by Melissa Clark

Time 20m

Yield 4 servings

Number Of Ingredients 7

Previous Next

Ingredients

1 tablespoon whole coriander seeds
1 tablespoon Sichuan peppercorns
1 dried cascabel pepper
1/2 cup turbinado sugar
1/4 cup smoked Danish sea salt (see box)
1/2 teaspoon freshly ground black pepper
4 pieces skinless, boneless salmon fillet, about 1 3/4 pounds total

Steps:

In a small skillet over high heat, toast coriander and peppercorns until fragrant, about 2 minutes. Transfer to a plate to cool. Place cascabel pepper in pan, and toast it on all sides until skin blisters, about 5 minutes. Let cool, then tear it into small pieces.
Combine toasted coriander seeds, peppercorns and cascabel pepper in a spice grinder. Grind to a fine powder. Combine powder with sugar, salt and ground black pepper in a medium mixing bowl. Sprinkle half this cure mixture onto a baking sheet lined with parchment or waxed paper. Shape cure into a flat mound that matches shape and size of salmon fillets. Place salmon on top, and cover with remaining cure. Cover with a small piece of parchment or waxed pepper, then wrap with plastic and refrigerate for 2 hours.
Scrape cure off salmon with knife. Preheat a grill or broiler. Grill or broil salmon, turning once, for a total of 5 to 7 minutes, or until slightly translucent in center.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 332 milligrams, Sugar 26 grams