Cured Salmon
Ingredients
1 ea.- side of salmon, (deboned, skin on)
¼ lb.- dark brown sugar
¾ lb. kosher salt
1 C- fresh dill
To taste- fresh ground black pepper.
- Tools
Knife
Cutting board
Mixing bowl
Measuring utensils
Plastic wrap
2 of the same size sheet tray
Method
- Combine the salt and sugar, I use a whisk. Evenly distribute the fresh dill over the flesh side of the salmon. Gently rub the fish with the salt and sugar mixture ensuring it is absorbed a bit.
- Lay out the plastic wrap. Give yourself plenty of extra. Eason the wrap with mix and lay fish skin side down on the wrap. Spread the remainder of the mix over the top of the fish and wrap tightly. NO AIR POCKETS.
- Place the wrapped fish between the two sheet trays and place about 3- 5lbs. of weight on top. Cans work well. Place the whole thing in the refrigerator. For a cure that could be served with a bagel, cure overnight, 24 hours. If we serve it as an entrée, for 4 hours, rinse and air dry, sear and serve.
- This is another great method for keeping your ingredients alive longer. We don’t have to cure the whole side, maybe do half. The point is, less our food is touched before we get it the better the ingredients are. Buying a side of fish is almost always going to provide better quality.