TEQUILA CURED SALMON
Provided by Bobby Flay
Time P2DT45m
Yield 4 to 6 servings
Number Of Ingredients 35
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 GRAVLAX
Waterfront Centre Hotel, Vancouver, British Columbia. Traditionally gravlax is served with ice-cold shots of vodka or aquavit. Clear Creek Distillery's pear brandy is a delicious Northwest match, especially if it's used as the brandy in the brine recipe. Be aware that this salmon needs to cure for 48 hours in the refrigerator. From The Best Northwest Places Cookbook (Volume 1).
Provided by lazyme
Time P2DT15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- SET THE SALMON, skin side down, on a rimmed tray or baking sheet.
- Stir together the dill, salt, sugar, brandy, oil, and pepper.
- Spread the mixture over the salmon, packing it down gently.
- Cover the salmon with plastic wrap and refrigerate for 48 hours.
- FOR THE DRESSING, in a small bowl, whisk together the vinegar, honey, mustard, shallot, and garlic with 1 teaspoon of the marinade from the gravlax.
- Whisk in the oil, then refrigerate until needed.
- JUST BEFORE SERVING, brush the dill mixture off the fish and cut the salmon into very thin slices.
- Arrange the salmon slices on a serving platter or individual plates.
- Drizzle some of the honey mustard dressing over it, serving the rest separately.
Nutrition Facts : Calories 385.4, Fat 26.7, SaturatedFat 3.6, Cholesterol 59.1, Sodium 82.3, Carbohydrate 10, Fiber 0.1, Sugar 9.8, Protein 22.8
EASY SALMON GRAVLAX
Food Network's Tyler Florence presents this easy method of making gravlax. We serve thin slices on a Triscut cracker with a small dollop of sour cream and some fresh dill sprinkled over.
Provided by pattyp
Categories Brunch
Time P2DT15m
Yield 1 large appetizer
Number Of Ingredients 5
Steps:
- Remove the zest of the lemon with a vegetable peeler in fat strips and toss in a bowl. Add the salt, sugar and dill and crush or "muddle" them together using a mortar or a big wooden spoon to release the oils in the lemon rind and the flavor of the dill.
- Select a sheet pan with sides that will hold the fish, line it with plastic wrap and place the fish in the sheet pan. Pack the salt mixture on top of and around the salmon. Cover with plastic wrap and place another sheet pan of the same size on top of the fish. Cover a large concrete paving brick that fits in your pan with plastic wrap (to protect your pan) and place it on top of the top pan to compress the fish to press the moisture out of the fish. Refrigerate for 36 to 48 hours depending on the thickness to cure the fish. Scrape the salt mixture off the salmon and lightly rinse the fish under cool water, pat dry with paper towels. You can serve the whole gravlax at a party on a cutting board, or slice into 4 inch sections and vacuum seal and refrigerate until you need them.
Nutrition Facts : Calories 1248.5, Fat 31.4, SaturatedFat 5.1, Cholesterol 472.9, Sodium 113782.7, Carbohydrate 50, Sugar 50, Protein 181.3
CURED SALMON GRAVLAX
Provided by Jacques Pepin
Categories appetizer
Time 15m
Yield Forty to 50 slices
Number Of Ingredients 9
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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