Cured Salmon
Salmon has been on sale lately and it is one of my family’s favourite thing to eat… ever! I absolutely love salmon anytime anywhere!! lol This version comes from my parents and it’s always been something I thought was very complicated and could only be done by amazing cooks. Both chefs for many years, my parents thought me everything I know in the kitchen. From holding a knife properly to the way of using what you have to make a good meal for your family. I was very surprised when I bought salmon and asked my mom how to make their famous cured salmon. She guided me step by step and I could not believe how easy it was!! The trick is to make sure the filet’s thickness is uniform. Don’t be to cut up on actual amounts, everything is very approximate. As long as the salmon is covered completely, you will succeed. I often serve it on a piece of toasted bread with butter and some lemon juice. My dad also uses it as a topping on tagliatelle pasta made with a creamy dill sauce… to die for!
Ingredients
- 1 lbs Salmon filet (Avoid the tail)
- 1 lbs Coarse Salt
- 1/4 cup Coriander Seeds
- 2 tbsp. Freshly Ground Pepper
- 1/4 cup Chopped Fresh Dill
Instructions
- In a tupperware container or any dish deep enough to contain the fish, make a layer with half of the salt. Sprinkle with half of the pepper, half of the coriander seeds and half of the dill. Make sure they are layered all through the dish.
- Place the salmon, skin down (if the skin is still on), on top of the salt bed you just made.
- Cover the salmon with the rest of dill, coriander seeds, pepper and salt. Make sure all of the salmon is covered.
- Cover the dish with plastic wrap and refrigerate for about 4 hours. The salmon should be a little dry on the outside. If you like it saltier, leave it for another couple of hours.
- Rinse the salmon with cold water until all clean from salt and spices. Pat dry in a dish towel.
- Slice thinly with a very sharp knife. Store the unsliced left overs in plastic wrap in the fridge for up to 4 days.