Salt Cured Salmon
By: Eva Taylor
Published: Saturday, November 13, 2010 - 5:08am

Ingredients




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

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

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.