Jacques Pepins Molasses Cured Salmon Recipes

JACQUES PEPIN'S MOLASSES-CURED SALMON

Jacques Pepin's Molasses-cured Salmon image

Number Of Ingredients 10

Ingredients

1/4 cup Kosher Salt
1 tablespoon Sugar
1 teaspoon Cumin
1/2 teaspoon Allspice
1/2 teaspoon Paprika
1/4 teaspoon Nutmeg
1/4 teaspoon Cayenne Peper
1/4 cup Dark Molasses
2 tablespoons Dark Soy Sauce
1 1/2 pounds Salmon, skinless, center cut filet

Steps:

1 - Mix salt, sugar, cumin, allspice, paprika, nutmeg, and cayenne together in a small bowl.
2 - Mix molasses and soy sauce together in a separate bowl.
3 - Lay out a large piece of plastic wrap and place the salmon in the middle. Evenly spread spice mixture on both sides of the salmon. Then evenly coat both sides with the molasses mixture. Wrap the salmon tightly and store in fridge on a tray for 24 hours.
4 - The next day, unwrap the salmon and throw out any leftover marinade. Lightly pat the salmon with paper towels. Place the salmon on a rack over a cookie sheet and dry it out in the fridge for another 24 hours.

CURED SALMON GRAVLAX

Cured Salmon Gravlax image

Provided by Jacques Pepin

Categories appetizer

Time 15m

Yield Forty to 50 slices

Number Of Ingredients 9

Ingredients

1 2 1/2-pound salmon fillet (from an 8-pound salmon), boned but not skinned
2 teaspoons black peppercorns
8 strips lemon peel
1/3 cup kosher salt
3 tablespoons sugar
1/3 cup chopped chives
1/4 cup capers
1/3 cup extra-virgin olive oil
2 tablespoons light soy sauce

Steps:

There is a central line of small bones that extends down into salmon fillets. Run one of your fingers gently along the fleshy surface of the salmon to determine if all of these bones have been removed. If you feel any, pull them out with a small pair of pliers or a strawberry huller. Arrange the fillet skin side down on a large sheet of plastic wrap.
Place the pepper and lemon peel in the bowl of a small food processor and process until finely chopped. Transfer to a small bowl and mix with the salt and sugar. Spread this mixture in one layer over the exposed surface of the salmon.
Wrap the salmon tightly in plastic wrap and place it, skin side down, on a tray. Refrigerate for at least 12 hours, but preferably for 1 day. All the salt and sugar should have dissolved and most of the resulting moisture will have been absorbed by the salmon. Unwrap, pat dry and place, uncovered, on a rack in the refrigerator for at least one but preferably two days to dry.
To serve, cut crosswise on a slant into slices as thin as possible. Sprinkle with the garnish.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 1 gram

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