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08-14-2006, 08:59 PM
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Homemade Cured Salmon
Homemade Cured Salmon
1 3/4 pound filet of salmon, skin on, pin bones out 1 cup kosher salt 1/4 cup granulated sugar 1 lemon, zested 1 ounce fresh herbs; thyme or dill 1 teaspoon cracked black pepper In a bowl combine the salt, sugar, lemon zest, herbs and pepper and grind everything together with your hands. Using a sharp knife or razor blade make several slash marks in the skin of the salmon. Place the fish on a lint free towel skin side up. Rub about 1/4 of the salt mixture into the slash marks and flip the salmon over. Top with the remaining salt mixture and wrap it up with the towel. Refrigerate for about 12 hours, then rinse the fish under cold water to remove any excess cure. Place back in the refrigerator, uncovered, for about 4 hours more. This helps to finish drying the salmon. It is now ready to thinly slice off of the skin and serve. Serve with fresh cream, sour cream, red onion, chives capers or hard cooked eggs.     
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