Salt And Sugar Cured Salmon Food

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.

SALT AND SUGAR CURED SALMON GRAVLAX APPETIZER

Steps:

• Fillet the salmon or have the fishmonger fillet it for you; the fish need not be scaled.
• Lay both halves, skin side down, on a plate.
• Sprinkle with the salt, sugar, and pepper, spread the dill over the salmon and splash on your liquor of choice.
• Sandwich the fillets together, tail to tail, then wrap tightly in plastic wrap.
• Cover the salmon "sandwich" with another plate and something that weighs about a pound -- an unopened can of coffee or beans, for example. Refrigerate.
• Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices.
• On the second or third day, when the flesh has lost its translucence, slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread, pumpernickel or bialys and lemon wedges.

CITRUS-CURED SALMON

Steps:

• Combine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds, and red pepper flakes in a medium bowl. Spread half of curing mix in the center of a foil-lined rimmed baking sheet roughly the same size as the fish. Place fish, skin side down, on curing mixture. Spread lemon zest, lime zest, and orange zest evenly over fish; cover with remaining curing mixture. Bring edges of foil up and over salmon and crimp to enclose. Place another baking sheet on top of salmon and weigh down with several large cans or a heavy pot. Chill, unwrapping and flipping fish halfway through, 24 hours.
• Rinse fish and pat dry; place, skin side down, on a cutting board. Using your longest, sharpest knife and wiping down blade with a moist towel between slices, cut on a diagonal 1/8"-1/4" thick, leaving skin behind.
• Do Ahead
• Salmon can be cured 3 days ahead. Cover tightly and chill.

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.

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).

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.

SALMON CURED WITH DILL AND PERNOD

Steps:

• Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
• To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

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.

MAPLE CURED SALMON

Steps:

• Whisk syrup and salt in small bowl until well combined.
• Place salmon in a container just big enough to hold them in a single layer.
• Pour syrup mixture over top, cover tightly and refrigerate overnight.
• Remove salmon from the brine and place on a roasting rack.
• Let it drain briefly; bake in a preheated 400F oven for 5- 7 minutes (depending on the thickness of the fish).
• To judge doneness, squeeze the fish or prod with a thin-bladed knife.
• The flesh should just begin to flake and will be moist and juicy inside.
• Meanwhile, place Chardonnay, mustard and cream into a small pot and bring to a boil; reduce heat and simmer for 8- 10 minutes to allow liquid to reduce and sauce to thicken.
• Reserve& keep hot while the salmon cooks.
• Just before serving, add the chives and swirl to combine.

SLOW ROASTED BROWN SUGAR AND DILL CURED SALMON

Steps:

• Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9-inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.
• Preheat oven to 175°.
• Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan.
• Bake at 175° for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
• Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish.

CITRUS-CURED SALMON

Steps:

• In a small bowl, stir salt and sugar to combine. In another small bowl, combine orange, lemon and lime zest; set aside.
• Place a sheet of parchment paper-lined aluminum foil, large enough to extend beyond the length of the salmon, on work surface. Spread one-third the salt mixture in center of parchment-lined foil; place salmon skin-side down on salt bed. Sprinkle zest mixture evenly over salmon and top with remaining salt mixture; salmon should be completely covered.
• Fold foil up to contain salt; place a second sheet of parchment paper-lined aluminum foil over salmon and firmly crimp sheets together to form a tight package in which salt mixture is in contact with all surfaces of salmon. Transfer salmon packet to a baking sheet. Set a pan or large dish on top of salmon; top with cans or bricks to weight down. Transfer to refrigerator; refrigerate for 24 hours.
• Unwrap salmon and remove it from salt mixture. Rinse salmon and pat dry using paper towels. Set salmon on a rack or paper towel-lined tray and refrigerate 8 to 24 hours more.