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+--- Thread: Northstar Cafe Mediterranean Cure for Salmon (/showthread.php?tid=207622)
Northstar Cafe Mediterranean Cure for Salmon - tubeN2 - 06-21-2005
4 cups kosher salt
8 cups granulated sugar
2 tablespoons cracked black pepper
Juice and zest of one orange
3 tablespoons fennel seed
2 tablespoons ancho chile pepper powder (can be
substituted with chopped dried anchos)
1 tablespoon chopped fresh ginger
1 ounce brandy
To prepare cured salmon, use only the freshest fish available. The curing process works best with filets that are left with the skin on and scales and pin bones removed. Fish vendors will usually scale salmon upon request. The filet should not be folded or mishandled. This causes the flesh to separate, which will make slicing difficult later. The recipe above is for a 2 to 2 1/2 pound filet.
Place 2 cups of the cure mix in a pan with sides at least 2 inches high. Spread cure the size of the fish across the pan. Place salmon skin side down on top of cure mix and cover with remaining cure mix. Place a second pan on top of the fish and place a few pounds of weight on it (a stack of plates, canned goods or even a brick works well). Allow fish to cure in the refrigerator for about a day and a half. For best results, flip fish over twice during the process, each time recoating with cure.
Salmon will feel semi-firm when done. Do not allow fish to get hard, over-curing will dry out the fish. When curing is complete, rinse fish briefly, then dry well with paper towels. Wrap well and refrigerate until ready to slice and serve.