The Shop
Recipes
Food
Drinks52
Home52
Community
Watch
Listen
SEARCH
Recipes
Appetizer
5 Ingredients or Fewer
Fennel Cured Salmon
by:
The Gaussian Kitchen
June 19, 2016
4
4 Ratings
View
0
Reviews
0
1
Photo by The Gaussian Kitchen
Review
View Full Recipe to Save
Makes
1.5 lbs cured salmon
Ingredients
1.5
pounds
Skin-on salmon fillet
1
cup
Kosher salt
1
/
2
cup
Sugar
1
/
2
cup
Fennel fronds, chopped
1
/
4
cup
Floral gin or Pernod
Directions
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.
Tags:
Seafood
Fennel
Gin
Salmon
5 Ingredients or Fewer
Make Ahead
Appetizer
Hors D'Oeuvre
Contest Entries
Your Best Recipe with Salmon
See Reviews
See what other Food52ers are saying.
Review
More Great Recipes
Celery Leaf & Fennel Poached Salmon
Spicy roasted salmon
Slow-Roasted Salmon with Capers, Dill and Lemon
Sheet Pan Roasted Salmon with Tomatoes and Fennel
Popular on Food52
The Genius Secret Ingredient Your Sautéed Mushrooms Are Missing
What Your Coffee Says About You, Explained
We Planned 5 Nights of Dinner & Dessert (So You Don’t Have To)
Continue After Advertisement
0 Reviews
Write a Review
Back to top
See what other Food52ers are saying.