Back in February 2010 I posted Rum-Cured Salmon Summer Rolls and I posted the recipe for the salmon along with a single picture of the summer roll. We honestly adore this salmon recipe and since I was making it again recently I decided to document the recipe.
1 cup (lightly packed) chopped fresh cilantro
1/2 cup light brown sugar
1/4 cup kosher salt
1/4 cup finely chopped fresh ginger
3 TBS. Sichuan peppercorns, cracked
one 2-pound fresh salmon fillet with skin still attached (I use steelhead salmon)
1/3 cup dark rum
In a bowl, combine the cilantro, brown sugar, salt, ginger and Sichuan peppercorns. Line a sheet pan with foil and then cover the foil with plastic wrap. Place the salmon on the prepared pan skin side down. Press the cilantro mixture evenly over the fish and then drizzle the rum over the salmon. Lay a piece of plastic wrap over the salmon, covering completely. Place a second sheet pan directly on top of the covered salmon and then place about 5-pounds of weight on top of that. Refrigerate for no less than 18 hours and no more than 24.
After salmon has cured, scrape off the curing mixture and discard. Using a sharp knife, cut the salmon into thin slices on the diagonal. Store the salmon for up to a week in a tightly sealed, air squeezed out, Ziplock bag or freeze the the entire filet for later use.