This time of the year is so awesome for us and I am always looking to impress my Léa. Let me tell you why. Léa is born on September 24th, our anniversary is September 27th and my birthday is on the 28th. Yes, sir, this is a great time of the year. I have made some pretty nice dishes to celebrate and today I will show you one of our all-time favourites : How to make cured salmon.
I’ll tell you why I love this dish, it looks incredibly complex and sophisticated when it is one of the easiest recipes you will ever make.
Every time you present people with it, they either think it is smoked salmon, which basically implies that you have splurged or think that you have slaved away in the kitchen trying to please them. Either way, you come out the winner because you have earned their respect and gratitude.
Well, curing fish is nothing new. It is a survival technique that many populations have mastered in order to preserve their catch and enjoy it when times are tough. So here is what curing salmon requires: Salt, Sugar and time. That’s it.
Now that’s the gist of it. However, we rarely do things the classic way around here and I kinda like to have my salmon infused with some of my favorite flavors. So here is what I did.
Yes, that’s right ! Pink peppercorns, peppercorns and rosemary. Not to mention the amazing flavour from the coconut sugar.
When you are making this, you want to make sure that you are using the best ingredients you can afford. So for me, wild caught salmon is the best option. For this recipe, however, I did not go with the Atlantic wild salmon I actually chose to go with pacific sockeye. The main difference is in the fat marbling. You can see how this one has less fat, and the fillet itself is less thick. You can definitely use Atlantic salmon, even though it has more fat content it is all good and healthy.
Being a true Montrealer, Léa made some awesome Montréal bagels to honor this awesome fish and we both had so much fun eating this.
Seriously, give this a try, you will feel so proud.
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I hope you will enjoy making it and of course, eating it !
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How to make Cured Salmon
- 1 pound fillet of wild caught salmon.
- 1/2 Cup of Kosher salt.
- 1/4 Organic Coconut sugar.
- 1.5 TBSP of peppercorns. I used a mix of pink and regular.
- Few sprigs of rosemary.
- With a pestle and mortar crush the peppercorns. It's okay if some pieces are bigger than the others. Put your pepper in a bowl.
- Finely chop your rosemary and add it to the pepper.
- Now add the salt and sugar and mix.
- Lay down some wrapping paper and put your fillet in the middle.
- Now add your mixture and rub it thoroughly on your fillet. Make sure it spread evenly.
- Close the wrapping paper on the fillet and make sure that it is tightly wrapped as it will release a lot of water in the process.
- Put your wrapped fillet on a baking sheet and move it to your fridge. It needs to stay there at least 12 hours to a maximum of 24 hours.
- On the next day, unwrap your fillet and rinse thoroughly as it is very salty.
- Using a very sharp knife, cut diagonally to make very thin strips.
- You can enjoy this on top of a bagel with some cream cheese, with some homemade sushi or just as is !
If you have a bigger fillet, all you need to do is double the amount of salt and sugar.
You can flavour this any way you want, I have used lime zest and orange zest before and it was just as good !
This will stay good in your fridge for about 4 to 5 days after it has been cured.