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!
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.
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