Habanero Tequila Cured Salmon

Habanero Tequila Cured Salmon

Ready in 1 hour

I love cured salmon, and this recipe is a southwestern take on the classic salmon lox.

"I was up for a challenge when I saw this, a recipe with so many ingrediants and takes 5 days to make, jeez. But the taste sure delivered. Its a plenty good fish and I would make it again."

- Aimeelady

Top-ranked recipe named "Habanero Tequila Cured Salmon"

5 avg, 1 review(s) 100% would make again

Ingredients

Are you making this? 
1/4 cup sugar
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp chili powder
1/4 cup coarse salt
1/2 tbsp black pepper; coarsely ground
6 lb salmon; either one filet or one small fish
5 habanero chili peppers; seeded
1/2 tsp olive oil
1 bunch fresh cilantro
3 cups tequila
1 loaf french bread
Peach Salsa
4 jalepeno chiles; finely chopped
1/4 cup rice wine vinegar
4 peaches; diced
1/2 red bell pepper; diced
2 shallots; finely chopped
1/2 cup cilantro; chopped
1/4 cup olive oil
For garnish
cilantro
creme fraiche
fresh lime wedges

Original recipe makes 6 Servings

Servings  

Preparation

For the fish:

1. In a food processor, combine sugar, allspice, cinnamon, chili powder, salt, habaneros, 1/2 the cilantro (leaves only) and olive oil. Puree until smooth.

2. Rinse the salmon filets. Wearing gloves to save your hands from burning for the next few days, rub the spice mixture over the salmon filets. If you are using one large filet, cut it in half so that the two halves can be stacked on top of each other.

3. In a large shallow pan (preferably glass), place one filet skin side down. Sprinkle the remaining cilantro on top of the fish, then place the other filet on top, skin side up (to make a fish cilantro sandwich).

4. Pour the tequila over the fish and cover the pan tightly with plastic wrap. Place two large cans (10-15 lbs) on top of the fish to weight it down. Refrigerate the whole thing for 5 days, turning the filet sandwich over on day 2 and day 4.

5. On day 5, when you are ready to serve your fish, cut the meat on the bias, and serve atop french bread slices garnished with creme fraiche, cilantro, lime wedges and with peach salsa on the side.

For the peach salsa:

1. Combine all ingredients in a small bowl. Season to taste. For a smokier spicy taste, add 1/2 tsp chipotle chile powder. Also, if you plan to keep the salsa, squeeze 1/2 a lime into the mix to keep the colors brighter.

Credits

Added on Award Medal
Verified by christianed
Calories Per Serving: 1189 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Habanero Tequila Cured Salmon

I'd rate it:


sign in to add your comment

Tags

There are no tags on this recipe. Log in to add tags.


Reviews

Add yours!

I was up for a challenge when I saw this, a recipe with so many ingrediants and takes 5 days to make, jeez. But the taste sure delivered. Its a plenty good fish and I would make it again.
Aimeelady 11 month ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free