Home Cured SalmonFish - salmon

Method

• 1.
• You can use any size piece of fish, from a small fillet to a whole side.
• Just adjust the seasoning amounts accordingly.
• 2.
• Rinse the fish under cold water and pat dry.
• Place in a non-reactive baking dish (glass, ceramic) skin side down.
• 3.
• Mix together equal parts salt and sugar, enough to cover the fish in a 1/4-1/2 inch layer.
• 4.
• Add pepper to taste.
• 5.
• Add flavoring to the salt and sugar mix.
• (The amounts below are for a 2 1/2-pound fillet.
• These are my preferences; you can easily add more of one spice or another if you really enjoy that flavoring.)
• Some tasty spice combinations: zest of 1 lemon, 1 tablespoon crushed fennel seed, and 2 tablespoons dill 1 tablespoon crushed fennel seed or caraway and 2 tablespoons dill zest of 1 lemon and about 1/4 cup fresh herbs such as dill, cilantro, parsley, rosemary, thyme, marjoram (doesnt have to be chopped) 2 to 3 tablespoons five spice powder zest of 1 lime, 1 to 2 teaspoons grated fresh ginger, cilantro or ground coriander
• There is a lot of room for experimentation and creativity.
• 6.
• Spread the mixture over the top and sides of the fish.
• 7.
• Cover and place in the refrigerator for no less than 24 hours.
• Some suggest to weigh down the salmon; I have never done this and do not find it necessary.
• Also, some recipes call for waiting 3 days before eating; we typically wait 2 days.
• The fish will get firmer the longer it sits and we happen to prefer the firmness after 2 days, especially on leaner types of fish like Coho.
• 8.
• Use the sharpest and thinnest blade knife you have.
• Slice very thin pieces and put the knife blade at angle so that it is almost parallel to the counter.
• You will get larger slices this way.
• 9.
• Slice and serve on any number things: bagels with cream cheese, canapes, pizza, salad, eggs, potato salad, sandwiches, etc.