Cured Salmon is a cross between a lox and gravlax. It is cured in a salty-sweet brine with spices then, eaten in chunks with a side of hot baked potato. A play on Selyodka Recipe, this one is fancier, cleaner and a lot easier to eat, since no fish bones are involved in the process. Win-win-win!
- 1 lb salmon fillet, boneless, skinless sushi-grade or previously frozen to -4F or below for 7 days
- 2 cups cold water
- 1/4 cup kosher salt
- 1/4 cups granulated sugar
- 1 tsp coriander seeds
- 1 tsp peppercorns
- 1/4 tsp red pepper flakes
- 3-4 bay leaves
- 1 tsp dry onion flakes
- 1 tsp mustard seeds
- 1 tsp pickling spice optional
- 1 cup oil
- 1 onion
-
Combine all ingredients for the marinade in a small saucepot and simmer for 3-4 minutes, then cool completely.
-
Cut the salmon fillet into 1/2 inch by 2 inch little logs (or any other size and shape you wish).
-
Combine the salmon and the cooled marinade in a jar, seal with a lid and refrigerate for about 24 hours.
-
After 24 hours taste the salmon for salt. If it is salted to your liking then, drain the marinade and remove the spices off the fish.
-
Next, paper towel dry all the pieces and add them to a jar. Add the oil on, close with a lid and shake well, to make sure the oil gets between each piece of fish. This helps to preserve it.
-
If you wish, you could add chopped sweet onion in with the fish and oil as well. I usually add the onion right before serving the fish, though.
- Use the best quality fish you can find. It is best to use sushi grade salmon for this recipe, since the curing process might not be enough to make the salmon safe to eat. If using regular salmon, consume at own risk.
- If the salmon is not salty enough after 24 hours, place back in the fridge and keep checking periodically, until it is salted to your liking.
- If you have left the salmon in the marinade for too long and it is too salty, drain the marinade and fill the jar with boiled and cooled water to draw out some salt. Keep checking every couple hours to see if the flavor is to your liking. Then drain and proceed with the rest of the recipe.
- If you do not care for the flavor of spices, you can omit any or all of them. Just combine salt, sugar and the water for the brine.