Salt Cured Salmon

Ingredients

100 grams salmon per person, skin removed
2 parts parts salt to 1 sugar (minimum 1 cup kosher salt& ½ cup

Preparation

1
Take enough plastic wrap to bundle up fish. Lay flat on counter
2
Spread 1/2 the cilantro in the centre if the wrap
3
Sprinkle with 1/2 of the salt sugar mix
4
Put fish on top
5
Sprinkle remaining salt sugar mix on top of fish, and cilantro, massage into fish.
6
Tightly wrap the fish in this mix and put into a baggy.
7
Refrigerate for minimum 24 hours, until moisture has been drawn out of fish (should be darker and dry).
8
Rinse salmon well to remove all salt.
9
Cut fish into .5 cm cubes
10
Green onion, finely chopped
11
Cup chopped Cilantro
12
Cup Roma tomatoes, cut into cubes
13
Juice of 1 Lime

Tools

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About

This recipe makes 2 dinner portions or 4 smaller appetizer portions (although, you will have lots of slaw or corn pomegranate guacamole left over!)
Another serving suggestion is to top with corn pomegranate guacamole.

Yield:

2.0 for dinner

Added:

Saturday, November 13, 2010 - 5:08am

Creator:

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