SALT AND SUGAR CURED SALMON
VIDEO: Salt and sugar cured Faroese salmon, served with glazed asparagus and poached egg.
Provided by Gutti Winther
Categories Dinner, lunch, starter
Yield 2 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 306 kcal, Carbohydrate 2 g, Cholesterol 101 mg, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, Sodium 1833 mg, Fat 16 g, ServingSize 12 servings, UnsaturatedFat 11 g
SALT & SUGAR CURED SALMON
Make and share this Salt & Sugar Cured Salmon recipe from Food.com.
Provided by Abe ray
Categories Breakfast
Time P3D
Yield 6-8 plates, 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 340.8, Fat 10, SaturatedFat 1.9, Cholesterol 104.6, Sodium 6451.7, Carbohydrate 12.7, Fiber 0.1, Sugar 11.3, Protein 47
SALMON CURED WITH DILL AND PERNOD
Provided by Ina Garten
Categories appetizer
Time P2DT15m
Yield 20 to 30 servings
Number Of Ingredients 19
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.
QUICK CURED SALMON
You're going to love this quick-cured salmon technique. While the process is incredibly simple, the potential variations are endless. Whether you're talking about the brine or post-cure seasonings, this is something that begs for adaptation. Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don't even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil, and/or thyme.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 2h15m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 16.7 g, Cholesterol 67 mg, Fat 12.3 g, Protein 22.6 g, SaturatedFat 2.5 g, Sodium 11457.7 mg, Sugar 16.7 g
CITRUS-CURED SALMON
Serve this salmon on toasted baguette slices topped with finely chopped red onion and chives, grated lemon zest, and creme fraiche for a delicious canape. This recipe comes from Michael Ruhlman's "Ruhlman's Twenty."
Provided by Martha Stewart
Yield Makes 2 to 2 1/2 pounds
Number Of Ingredients 6
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.
GRAVLAX (SWEDISH SUGAR AND SALT CURED SALMON)
Make and share this Gravlax (Swedish Sugar and Salt Cured Salmon) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time P2D
Yield 6 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 262, Fat 5.2, SaturatedFat 0.8, Cholesterol 78.8, Sodium 6382.9, Carbohydrate 22.2, Sugar 22.2, Protein 30.2
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- Combine salt, brown sugar and rub into a bowl to make your cure. Pick a pan or baking dish big enough to fit your salmon. Put about a ¼ inch of the brown sugar in the bottom of the dish. Place the salmon on this layer of the cure. Now take all of the remaining cure and pack it round the salmon. You want to cover all sides including the top of the salmon. Cover this dish and place in the refrigerator for 4 to 6 hours.
- Remove the dish from the refrigerator and uncover. You will notice that all the dry brown sugar is now wet and looks muddy. This is all the extra moisture that has been removed from the salmon. You will notice the flesh of the salmon is much more firm now.
- Preheat Grilla Grill to 275 degrees. If you want more of a smoked flavor, lower the temp to 225 and slow-smoke the fish. If you prefer more of a grilled flavor, then cook at 300 degrees.
- Remove the fish from the cure, and very carefully rinse off the excess cure and pat dry with a paper towel.
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