If you’re like me and you love lox, gravlax, smoked and cured salmon, you’ll love this. This is the easiest cured salmon ever! Throw it on a bagel or two, or in some scrambled eggs and you’re good to go.
Thyme and fennel cured salmon
- Yield: 12 Servings
This is a really easy quick-curing process.
- 1 lb salmon filet skin on
- 1 cup brown sugar
- 1 cup kosher salt
- 1 oz pastis liquor Ricard, Pernod, etc.
- 2 tblsp fennel seeds
- 2 tblsp thyme fresh
- 1 tblsp pepper fresh cracked
- Try to locate a dish or pan that closely fits the size of your filet. In a small bowl, mix together the sugar, salt, and pepper. Place half of this mixture evenly in the bottom of the dish. Sprinkle liquor over both sides of the salmon and place the filet skin side down on the dry mixture. Sprinkle the fennel and thyme over the top of the filet, then add the remaining salt and sugar mixture evenly on top of the salmon filet.
- Put a layer of plastic wrap on top of the salmon so that it is in contact with it. Place a weight on top of the salmon and plastic wrap such as a plate, brick, cans of soup, etc..
- After about two days, you should see your weighted salmon sitting in quite a bit of liquid which has been extracted from the fish. This liquid is serving as a brine. Remove the fish and rinse in cold water. Slice thinly and enjoy within a couple of weeks.
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