Cured Salmon Three Ways | CUESA

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Cured Salmon Three Ways

Source:

Keith Hammerich, Chef Instructor, City College of San Francisco

These recipes were demonstrated for CUESA’s Market to Table program on September 27, 2014.
    
Gravlax

INREDIENTS

2 ounces lemon juice
1 ounce akvavit (optional)
1 side of salmon (approximately 2½  to 3 pounds), skin on, pin bones removed
6 ounces salt
4 ounces sugar
2 tablespoons cracked black pepper
1 bunch fresh dill, chopped

PREPARATION

1.    Brush the lemon juice and akvavit onto the salmon filet.

2.    Mix the salt, sugar, and pepper together and pack the mixture evenly over the salmon, meat side only, then cover it with the chopped dill.

3.    Wrap the filet in cheesecloth and place into a perforated hotel pan set over a solid hotel pan. Place another hotel pan on top of the salmon and weigh it down with a 2 to 3 pound weight.

4.    Keep under refrigeration for 3 days. Remove the salmon from the pan, unwrap, and scrape off the cure. Slice thinly and serve. The salmon should keep for approximately 5 to 6 days in the refrigerator. Alternately, you can wrap it tightly in plastic wrap and freeze for up to 1 month.

Smoked Salmon

INGREDIENTS

1 side of salmon (approximately 2½ to 3 pounds), skin on, pin bones removed
½ pound salt
4 ounces sugar
2 teaspoons onion powder
1 teaspoon ground cloves
1 teaspoon crushed bay leaf
1 teaspoon ground nutmeg
⅛ teaspoon TCM (tinted curing mix), optional

PREPARATION

1.    Lay the salmon filet skin side down on a piece of cheesecloth large enough to wrap the entire filet. Mix the dry cure ingredients together and pack evenly over the filet.

2.    Wrap the filet in cheesecloth and place onto a perforated hotel pan set over a solid hotel pan. Place another hotel pan on top of the salmon and weigh it down with a 2 to 3 pound weight.

3.    Keep under refrigeration for 24 hours. Remove the salmon from the pan, unwrap, and rinse the cure off the salmon. Dry the filet.

4.    Place the filet on a rack and cold smoke at approximately 100 to 110°F for 3 to 5 hours.

5.    The salmon is ready to serve. It can also be wrapped and stored for up to 1 week in the refrigerator or up to 1 month in the freezer.

“Pastrami” Cured Salmon

INGREDIENTS

1 side of salmon (approximately 2½ -3 pounds), skin on, pin bones removed
2 ounces lemon juice
6 ounces salt
3 ounces sugar
2 tablespoons cracked black pepper
1 bunch fresh cilantro, chopped
1 bunch fresh parsley, chopped
½ pound shallots, minced
3 ounces molasses
1 teaspoon ground cayenne pepper
6 bay leaves, crushed
¼ cup crushed coriander seeds
1 tablespoon paprika
1 tablespoon ground black pepper

PREPARATION

1.    Place the salmon on a large piece of cheesecloth (big enough to wrap the salmon filet) and brush with the lemon juice.

2.    Mix the salt, sugar and cracked pepper together and pack onto the meat side of the filet

3.    Mix the cilantro, parsley and shallots together and pack onto the filet.

4.    Wrap the filet in the cheesecloth and place into a perforated hotel pan that is set over a solid hotel pan. Place another hotel pan on top of the salmon and weigh it down with a 2 to 3 pound weight.

5.    Keep under refrigeration for 3 days. Remove the cheesecloth and scrape off the cure.

6.    Bring the molasses, cayenne, and bay leaves to a low simmer in a small saucepan. Cool the mixture and then brush onto the filet.

7.    Mix the coriander, paprika and ground pepper together and distribute evenly over the filet, pressing onto the surface.

8.    Wrap the salmon well in plastic and return to the refrigerator for at least 8 to 12 hours before serving. Can be stored in the refrigerator for up to a week or in the freezer for up to a month.

Photo by Carleen Sikora.

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »