Cubasian Cured Salmon Recipes

TEQUILA CURED SALMON

Steps:

• On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the salmon on a baking sheet skin-side down. Pat the top dry with paper towels. Combine the coriander, mustard and cumin seeds in a small saute pan over low heat and toast, stirring constantly until fragrant, about 2 minutes. Remove, let cool slightly and coarsely grind in a coffee grinder.
• Spread the chipotle over the top of the salmon fillet. Sprinkle the ground spices, lime zest and cilantro over and press into the flesh. Combine the salt and brown sugar in a bowl, drizzle with the tequila and then spread evenly over the salmon. Tightly wrap the salmon in the plastic wrap and aluminum foil. Place another baking sheet on top of the salmon and weigh down with bricks wrapped in foil or a heavy cutting board. Refrigerate for 48 hours.
• Remove the salmon from the refrigerator and scrape off the curing ingredients. When cured, the fish should have a raw appearance and a firm but not hard texture. Slice the salmon against the grain paper thin and serve with accompaniments of choice.
• Serving Suggestions: .
• Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
• Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.
• Combine the cream cheese, goat cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the scallions and dill.;
• Combine the cream cheese, milk and salt and pepper to taste in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the cilantro and jalapeno.;

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.

CURRIED SALMON BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
• In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
• Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

ASIAN CURED SALMON WITH PRAWNS, PICKLED SALAD & DILL LIME CRèME FRAîCHE

Steps:

• Check the fish for bones and, if needed, remove with tweezers. To make the cure, put the lemongrass, 125g sugar, the salt, lime juice, zest of 1 lime, 1 tbsp rice vinegar, 1 garlic clove, the coriander and half of the dill, including stems, into a food processor. Blitz until the lemongrass is finely chopped, then stir in a quarter of the sliced chillies.
• Cross two large pieces of cling film in a roasting tin and spoon on a third of the cure, then top with the fish. Cover the fish with the rest of the cure. Wrap tightly and leave for 36-48 hrs, then scrape off the cure, rinse the fish in cold water and pat dry. The fillet will feel firm.
• On the day of serving, start the other elements of the recipe. Shave the turnips into very thin slices using a mandoline, then plunge them into iced water with a dash of the vinegar. Leave for an hour, then drain well. Thinly slice the onion and mix with the turnip slices, 2 tbsp vinegar, 2 tsp sugar and a pinch of salt. Cover and steep for at least 1 hr, or chill for a few hrs.
• Finely chop the remaining dill leaves and stir most of them into the crème fraîche with the remaining lime zest and a little seasoning, then chill.
• For the dressing, stir together the remaining 2 tbsp sugar, 2 tbsp vinegar, another quarter of the sliced chillies and the crushed garlic and leave until the sugar dissolves.
• Slice the fish into approx 20 slices, taking the knife down to the skin, then easing the blade underneath each piece to remove it.
• When ready to serve, spoon and swoosh the dill crème fraîche down the middle of each plate, then top with overlapping salmon slices. Add 3 prawns per serving. Lift the salad from its juices and mound to one side. Scatter with a little extra dill and the remaining sliced chillies, then drizzle the dressing over the fish and prawns (or let your guests do that bit at the table).

ONE DAY CITRUS CURED SALMON

Steps:

• Place salmon on a sheet pan covered with plastic (skin side down). Finely chop the zest of the three fruits. Sprinkle the zest on the salmon pushing it gently into the flesh. Pour the liquor and orange extract over the salmon. In a separate bowl, mix the salt and brown sugar and coarsely ground peppercorns. Pour the mixture over the salmon, pressing it into the flesh. The coating should be so thick you can't see the salmon underneath. Wrap with plastic. Put an additional sheet pan on top of the salmon and weigh it down with something heavy. Make sure the weight is distributed evenly and put in the refrigerator for 24 hours. Remove from the refrigerator and wipe off the aromatic coating. Slice on the bias and serve.

VODKA AND CITRUS CURED SALMON

Steps:

• Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers. Rinse the salmon under cold running water and pat dry. Place salmon, skin side down, on several large sheets of plastic wrap.
• In a small mixing bowl, combine salt, sugar, dill, vodka and lemon, lime and orange zests. Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh. Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish. Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours.
• Unwrap the salmon and rinse all of the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.

CHINESE STYLE GRAVLAX(CURED SALMON)

Steps:

• Place the salmon fillet, skin side down, on a rimmed baking sheet(if aluminum, line with plastic wrap) or large flat platter.
• Combine the sugar, pepper-salt, and black pepper, and sprinkle evenly over the fish.
• Scatter the ginger julienne and cilantro evenly on top.
• Cover with plastic wrap.
• Place another baking sheet over the salmon. weight it down with a 3-5 pound weight.
• Refrigerate for at least 24 hours, or for better flavor, up to 3 days.
• Every 8-10 hours, drain off any liquid that collects in the bottom of the pan.
• To serve, discard the ginger and cilantro.
• Slice the gravlax very thinly on the diagonal with a long and thin bladed sharp knife.

QUICK CURED SALMON

Steps:

• Whisk water, salt, and sugar together in a large bowl until sugar and salt are completely dissolved.
• Cut salmon along one side of the center connective tissue to the skin but not through. Turn the knife parallel to the cutting board and cut salmon meat from skin. Repeat for remaining side and discard skin and connective tissue. Cut each fillet into 1/4-inch slices.
• Working in batches of 5, place slices in brine for 3 minutes. Remove cured slices using a slotted spoon to a wire rack and blot gently with paper towels. Arrange salmon in a single layer on a platter, cover with plastic wrap, and refrigerate until chilled, 2 hours to overnight.

CURED SALMON

Steps:

• In a small bowl, mix together salt, 1/2 teaspoon coriander seeds, and pepper. Place salmon fillet in a large baking dish, skin side down, and rub salt mixture all over both sides of salmon. Cover and refrigerate for 24 hours.
• Wipe off salt mixture from salmon and rinse under cold water; pat dry and return to a clean baking dish skin-side down. Drizzle salmon with olive oil and vodka, and sprinkle with dill and remaining teaspoon coriander seeds; turn to coat. Cover and refrigerate for 24 hours.
• Remove salmon from refrigerator and wipe off excess marinade (reserving dill for baguette garnish). Remove skin and slice salmon into 1/4-inch-thick slices; keep refrigerated until ready to serve.

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.