If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Makes 1.5 lbs cured salmon
pounds Skin-on salmon fillet
cup Kosher salt
cup Fennel fronds, chopped
cup Floral gin or Pernod
- Mix salt, sugar, fennel fronds, and gin in a bowl. the mixture should feel like wet sand.
- Lay out enough parchment paper and aluminum foil to wrap the salmon in. Place the parchment on top of the aluminum foil.
- On the parchment paper, place enough of the salt mixture to create a thin bed for the salmon to sit on.
- Place the salmon, skin side down, onto the mixture.
- Tightly pack the remaining salt mixture around and on top of the salmon.
- Wrap the salmon tightly in the parchment paper and then the aluminum foil.
- Place the package on a baking sheet with deep sides (or similar dish). Place another baking sheet on top and weigh it down with about 5lbs.
- Place the weighed down baking sheets in the fridge, for three days.
- After the three days, remove the salmon from the fridge, rinse off any mixture, and pat dry.
- Slice and serve as you like. I typically serve with small toasts, creme fresh, and capers.
- This recipe was entered in the contest for Your Best Recipe with Salmon