Recipe: Simple Salmon Cure
The Covid-19 situation has removed the possibility for going out, which can make dinner a little less appealing as most of the time we cook simple meals for ourselves and not anything overtly fancy unless we have guests or its a special occasion. Making special meals, while maybe a bit more effort, at least makes me feel a little better throughout this time. They do say people are making more bread with all this time. I’m making cured salmon and trying restaurant recipes at home. So heres a recipe for a really simple cured salmon I think you might enjoy. It can be paired with any number of sides (the photo includes white rice and soy-glazed kale) making it really versatile. I would even consider having this at breakfast over an English Muffin, though this was so popular it was gone before I could blink. Without further ado: a simple salmon cure.
Simple Salmon Cure
- 1 Full Length Salmon Fillet with Skin (Sushi Grade if Possible)
- 2 Cups Salt
- 1 Cup White Sugar
Start by removing the salmon skin (reserve to the side for crispy salmon skin chips if desired)
Combine Salt and Sugar in a bowl – if you want to get fancy add lemon zest or desired spices at this point
Place a generous amount of the cure on a sheet pan lined with a silicone mat or parchment paper.
Lay salmon on top of cure
Spread the remaining cure over the salmon, depending on the size of the fillet you may need more cure to ensure the whole surface is covered
Leave to sit in the fridge or a cool space for at least 30 minutes. When I made the recipe I did 2 hours of curing which developed flavour and made me feel a bit better about eating a non-sushi grade piece of fish
Slice into slices roughly 1-inch long and a quarter-inch thick or like smoked salmon (thin and wide)
Crispy Salmon Skin Chips
Cut the reserved salmon skin into 1-inch pieces
Heat your oven to 300
Cook for 30 minutes or until the desired crispiness is achieved
