Salt Sugar Cured Salmon Recipes

SALT AND SUGAR CURED SALMON

Steps:

• Mix the equal portions of salt and sugar. Pour the mixture over the salmon and rub it gently on both sides. Put the salmon in a tray, cover it with cling film and put in the refrigerator overnight.
• Snap off the hard woody ends of the asparagus. Take two of the asparagus and finely slice them on a mandolin grater and put the strips into a bowl of iced water. This will make them curl and become firm and crisp. Put the rest of the asparagus in boiling water for 15-30 seconds, then transfer to iced water.
• Tear the rye bread into chunks. Melt and brown some butter (25 gr.) in a pan and fry the chunks of bread in the butter, so they are crunchy on the outside and still soft on the inside. When the croutons are done, salt them lightly and put them on a piece of paper towel to drain off the fat.
• Bring a saucepan of water to the boil. Add a pinch of salt and a dash of vinegar to the boiling water. The vinegar makes the whites firm even faster to prevent them from breaking up in the water.
• Break the eggs into a cup. Turn off the heat and make a swirl in the water with a spoon. The swirl helps the egg white wrap around the yolk. Gently slide the eggs into the swirl and let them poach for about 3 minutes. When the eggs are ready take them out and leave them to dry on a piece of paper.
• Cut the salmon into thick slices, around 1.5 cm. Sear the cured slices of salmon on one side in olive oil on a pan for about a minute so the salmon gets a light crust on one side.
• Melt the rest of the butter (25 gr.) in the pan and add the white wine. Glaze the asparagus in the butter and wine for a minute. Add the slices of shallot and the chopped parsley and give it a stir with the asparagus.
• Arrange the poached eggs in the middle of a plate and place the salmon slices, asparagus and crunchy rye bread chunks around the eggs. Garnish with the raw asparagus strips, red currants, dill stalks and wood sorrel leaves.

BROWN SUGAR-CURED SALMON

Steps:

• Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices and zest. Rub mixture all over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. Rinse fillets and pat dry. Generously oil salmon.
• Light the grill. Once coals are hot, scatter drained hickory chips over coals. (If you're using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)
• Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it's not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky. Serve with lemon wedges.

SALT & SUGAR CURED SALMON

Steps:

• place salmon in a glass baking dish.
• combine remaing ingrediants in a seperate bowl.spread over the salmon.
• cover with foil or plastic wrap.
• refrigerate for 6 hours.turn the fish and fridge for 6 hours.
• repeat process for 48 hours.
• scrape off the salt mixture.
• slice thinly.
• serve on rye toast or crackers.

GRAVLAX SALT-- AND SUGAR--CURED SALMON

Steps:

• Mix together all the ingredients except the salmon.
• Place the salmon skin side down on a large sheet of plastic wrap.
• Cover the flesh side of the fish with the salt mixture, coat it completely.
• Wrap the fish well in plastic wrap.
• Refrigerate for at least 24 hour, preferably 36.
• Unwrap the salmon and rinse off the cure. Dry then slice on the bias.

GRAVLAX (SWEDISH SUGAR AND SALT CURED SALMON)

Steps:

• Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers.
• Mix the sugar, salt and pepper in a bowl.
• Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill.
• Cover with 1/3 of dill.
• Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
• Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours.
• Remove from plastic wrap and discard accumulated juices.
• Rewrap and refrigerate another 24- 48 hours.
• Scrape off the marinade and slice paper thin.
• Serve with Mustard Dill Sauce (Recipe #68168).