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A Salmon Cure

A buttery salmon filet only gets better with the perfect cure. Utilizing charcuterie techniques will bring the essential oils to the surface and provide a rich, deep flavor profile. Try this easy cure at home and incorporate salmon into your salads, sandwiches, garnishes and more

BenVaughn A Salmon Cure
  • 2 cups sea salt
  • 2 teaspoons whole black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon garlic powder
  • 1 cup turbinado sugar or sugar in the raw
  • 2 tablespoons orange zest
  • 4 pounds salmon fillets

Method

1.) Combine all dry spices and mix well (include zest) 2.) Lay a piece of plastic wrap triple the size of the salmon on a half sheet pan. Place the salmon in the center of the pieces of plastic wrap, with the skin side down. 3.) Empty the seasoning mixture over the top and sides of the salmon. Use your fingers and spread the mixture evenly. Do not allow any part of the flesh of the fish to be exposed. 4.) Fold the additional plastic up and around the side of the salmon, folding in the ends securely. Wrap the salmon the entire salmon again with another layer of plastic wrap. 5.) Place the wrapped salmon on the half sheet pan. Top the salmon with another half sheet pan. Place evenly weighted objects on either end and in the middle of the sheet tray, for a total of about 8 pounds. Refrigerate for 24 hours. 6.) Remove and unwrap the salmon, scrape off the seasoning mixture. Rinse the salmon under cold water. And carefully dry. Your Salmon is ready to serve, slice paper thin. Enjoy

30 24 hours

A Salmon Cure

A Salmon Cure

A buttery salmon filet only gets better with the perfect cure. Utilizing charcuterie techniques will bring the essential oils to the surface and provide a rich, deep flavor profile. Try this easy cure at home and incorporate salmon into your salads, sandwiches, garnishes and more

Preparation

Prep Time

24 hours

Serves

Calories

3390

Ingredients

  • 2 cups sea salt
  • 2 teaspoons whole black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon garlic powder
  • 1 cup turbinado sugar or sugar in the raw
  • 2 tablespoons orange zest
  • 4 pounds salmon fillets
#Add to Grocery List

Method

1.) Combine all dry spices and mix well (include zest) 2.) Lay a piece of plastic wrap triple the size of the salmon on a half sheet pan. Place the salmon in the center of the pieces of plastic wrap, with the skin side down. 3.) Empty the seasoning mixture over the top and sides of the salmon. Use your fingers and spread the mixture evenly. Do not allow any part of the flesh of the fish to be exposed. 4.) Fold the additional plastic up and around the side of the salmon, folding in the ends securely. Wrap the salmon the entire salmon again with another layer of plastic wrap. 5.) Place the wrapped salmon on the half sheet pan. Top the salmon with another half sheet pan. Place evenly weighted objects on either end and in the middle of the sheet tray, for a total of about 8 pounds. Refrigerate for 24 hours. 6.) Remove and unwrap the salmon, scrape off the seasoning mixture. Rinse the salmon under cold water. And carefully dry. Your Salmon is ready to serve, slice paper thin. Enjoy

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by BenVaughn, Featured Author(www.BVate.com