Thursday, November 24, 2011

Rum Cured Salmon

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.    

IMG_2001e1On a foil and then plastic wrapped sheet pan, place salmon skin side down and cover the salmon with the curing mixture.

IMG_2007e1Drizzle on the rum.

IMG_2010eCover the tray with plastic wrap and then place a second sheet pan directly on the salmon along with 5 pounds of weights and refrigerate for 18-24 hours.

IMG_2140eSalmon after curing overnight.

IMG_2142eScrape off the curing spices and pour off all the juices.

IMG_2160eThinly slice the salmon on the diagonal.

IMG_2149eDeliciousness on a plate.

IMG_2163eI used two filets totaling 3 pounds of salmon so I scaled the recipe below to fit my needs.  We enjoyed one filet and I froze the second one and we’re looking forward to enjoying it very soon.

Rum Cured Salmon

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.


1 comment:

  1. How do you serve this? As an appetizer? Or do you then do something with the cured salmon, like use it in a recipe?


I love and adore your wonderful comments, so please don't be shy and let me know that you visited.

I also love responding to your comments but I can't do that if you're a no-reply blogger. Please link your e-mail up to your profile so that I can reply to you.

It's a simple change and here's how you do it.

1. From your PROFILE, go to your DASHBOARD.
5. Enter in your e-mail address.

Easy-peasy and now I can reply to all your e-mails and questions!

Related Posts with Thumbnails