JACQUES PEPIN'S MOLASSES-CURED SALMON

Jacques Pepin's Molasses-cured Salmon image

Number Of Ingredients 10

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1/4 cup Kosher Salt
1 tablespoon Sugar
1 teaspoon Cumin
1/2 teaspoon Allspice
1/2 teaspoon Paprika
1/4 teaspoon Nutmeg
1/4 teaspoon Cayenne Peper
1/4 cup Dark Molasses
2 tablespoons Dark Soy Sauce
1 1/2 pounds Salmon, skinless, center cut filet

Steps:

1 - Mix salt, sugar, cumin, allspice, paprika, nutmeg, and cayenne together in a small bowl.
2 - Mix molasses and soy sauce together in a separate bowl.
3 - Lay out a large piece of plastic wrap and place the salmon in the middle. Evenly spread spice mixture on both sides of the salmon. Then evenly coat both sides with the molasses mixture. Wrap the salmon tightly and store in fridge on a tray for 24 hours.
4 - The next day, unwrap the salmon and throw out any leftover marinade. Lightly pat the salmon with paper towels. Place the salmon on a rack over a cookie sheet and dry it out in the fridge for another 24 hours.