Pastrami Cured Salmon Recipes

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PRIMETIME PASTRAMI



Primetime Pastrami image

Provided by Guy Fieri

Categories     main-dish

Time P5DT8h30m

Yield 10 to 12 servings

Number Of Ingredients 22

1 gallon water
10 ounces light brown sugar
5 ounces kosher salt
2 ounces pink curing salt
5 teaspoons coriander seeds
5 teaspoons yellow mustard seeds
2 1/2 teaspoons fennel seeds
2 1/2 teaspoons crushed juniper berries
1 teaspoon red chile flakes
6 bay leaves
2 whole cloves
2 cinnamon sticks
2 star anise
Ice
1 cup black peppercorns
3/4 cup coriander seeds
1/4 cup juniper berries
1 cup kosher salt
1 cup light brown sugar
2 tablespoons red chile flakes
2 tablespoons granulated garlic
1 whole brisket, trimmed

Steps:

  • For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
  • For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
  • For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
  • Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
  • After a minimum of 5 days, prepare a smoker for 225 degrees F.
  • Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

PASTRAMI SALMON



Pastrami Salmon image

Provided by David Burke

Categories     Potato     Salmon     Coriander     Self

Yield Makes 4 servings

Number Of Ingredients 10

1 lb new potatoes, halved
1 tablespoon plus 1 tsp extra-virgin olive oil, divided
2 tablespoons black peppercorns
2 tablespoons coriander seeds
4 skinless salmon fillets (5 ounces each)
2 tablespons molasses
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons chopped parsley

Steps:

  • Heat oven to 400°. Bring a large pot of water to a boil. Reduce to simmer and parboil potatoes until they begin to soften, 4 to 5 minutes. Transfer to a foil-lined pan, toss with 1 tbsp oil and salt and pepper to taste; arrange in a single layer and bake until fork-tender and golden brown, turning once, 30 minutes.
  • Place peppercorns and coriander on a paper towel lined cutting board. Using the bottom of a heavy pot, press down until they crack; set aside. In a large, ovensafe pan over medium-high heat, heat remaining 1 tsp oil. Cook salmon, turning once, until browned, 2 minutes per side; remove from heat.
  • In a bowl, combine molasses, salt, paprika and cayenne; brush onto both sides of salmon and sprinkle with crushed spices. Bake salmon until cooked through, 3 to 5 minutes. Serve with potatoes tossed with parsley.

PASTRAMI-CURED SALMON



Pastrami-cured salmon image

Serve this gravadlax-style salmon on Christmas morning with bagels, or for festive canapés. It's inspired by a New York deli breakfast

Provided by Esther Clark

Categories     Breakfast

Time 1h5m

Yield Serves 4-6

Number Of Ingredients 12

800g side of salmon (the freshest you can get)
250g coarse sea salt
100g light brown soft sugar
2 tbsp coriander seeds
1 tsp ground coriander
1 tbsp caraway seeds
1 tbsp black peppercorns
1 bay leaf
1 tsp sweet smoked paprika
½ tsp cayenne pepper
2 tbsp black treacle
soft cheese, rye bread or bagels, dill pickles and chopped dill

Steps:

  • Three days before you want to serve the salmon, put it, skin-side down, in a rimmed dish. Combine the salt and sugar, then set aside.
  • Fry the coriander seeds, ground coriander, caraway seeds and peppercorns in a small dry frying pan set over a medium heat for 2-3 mins. Tip into a spice grinder or small food processor along with the bay, and blitz until finely ground. Stir the spice mixture into the salt and sugar mix. Pat the spiced salt mixture all over and around the salmon so it's well packed onto the flesh. Wrap tightly in cling film, then set a plate or board and something heavy (such as a couple of cans) on top to weigh the fish down. Chill for 48 hrs.
  • Heat the paprika, cayenne and black treacle in a pan until loosened, then remove from the heat and leave to cool slightly until just warm. Brush the excess salt off the salmon and rinse the fish under cold running water. Pat dry with kitchen paper, then transfer to a clean dish. Brush with the warm treacle mixture until well coated (you may need to generously brush the fish several times before the coating covers the fish well), then wrap in a fresh sheet of cling film. Chill for another 24 hrs.
  • When you're ready to serve, set the salmon on a board and thinly slice with a sharp knife, avoiding the layer of skin at the bottom. Serve with soft cheese, rye bread or bagels, pickles and some chopped dill for everyone to help themselves.

Nutrition Facts : Calories 312 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium

PASTRAMI SALMON



Pastrami Salmon image

Provided by Bryan Miller

Categories     project, appetizer, side dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

1 side of fresh salmon, about 2 to 2 1/2 pounds, skin and bones removed
1 cup coarse kosher salt
1/2 cup sugar
3 tablespoons cracked pepper
2 bunches fresh coriander
1 bunch fresh Italian parsley
1/2 pound shallots, peeled
1/2 cup molasses
2 tablespoons cayenne pepper
5 bay leaves
2 tablespoons paprika
2 tablespoons ground coriander
3 tablespoons ground black pepper
8 teaspoons mustard oil
1 slice rye toast per serving

Steps:

  • Place salmon on a platter. In a bowl, combine salt, sugar and one tablespoon of the cracked pepper. Mix well, and coat both sides of the salmon with mixture.
  • In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.
  • Cover, and refrigerate salmon for 2 to 3 days.
  • Scrape marinade from fish, and discard. Dry fish with paper towels.
  • In a saucepan, combine molasses, cayenne and bay leaves. Bring to a boil, and simmer for one minute. Allow molasses mixture to cool slightly. Using a brush, paint fish on both sides with the mixture.
  • Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.
  • Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 31 grams

SALMON PASTRAMI



Salmon Pastrami image

Provided by Marian Burros

Categories     project, appetizer

Time 45m

Yield 20 servings

Number Of Ingredients 7

4 pounds center-cut salmon
4 tablespoons salt
1/2 cup sugar
1 tablespoon whole black peppercorns, plus 3 tablespoons
1 tablespoon whole coriander seeds, plus 6 tablespoons
6 tablespoons whole mustard seeds
Lemon wedges

Steps:

  • Split fish crosswise into 2 equal pieces, and remove the bones. Wash, and wipe the skin. Combine salt, sugar, 1 tablespoon peppercorns and 1 tablespoon coriander seeds, and sprinkle over flesh side of fish.
  • Place the two halves' flesh sides together. Place in an enamel or glass container, and cover tightly. Place a brick or other heavy weight on the salmon and refrigerate for three or four days, turning occasionally.
  • Coarsely grind remaining peppercorns, coriander seeds and mustard seeds. Scrape salt mixture off the fish, and sprinkle with ground mixture, lightly pressing into the flesh. The salmon can be refrigerated at this point. To serve, slice salmon very thinly, and serve with lemon wedges and light toast, if desired.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 3 grams, Sodium 235 milligrams, Sugar 5 grams

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