SALT CURED MAPLE SALMON
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together in a mixing bowl until completely combined.
- Coat salmon in cure, and reserve 40 per cent of mixture.
- Lay salmon skin side down on a baking sheet with half of remaining cure underneath.
- Mix in maple syrup to remaining cure and coat exposed salmon in wet cure.
- Wrap tightly in cellophane and leave in refrigerator for three days.
- Flip salmon once every 24 hours for best results.
- Once salmon is cured, rinse cure off well and slice salmon thinly and on a slight bias.
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