Takes about a day to cure the salmon. One side of salmon will be enough to create hors d'oeuvres for 15-20 people, or an appetizer or first course for 8 to 10. For an easy canape, mix some mincred red onion or macerated shallots into creme fraiche, spread it on a crouton, top it with a slice of salmon, and garnish with chives or a little grated lemon zest.
Source: Ruhlman's Twenty, Michael Ruhlman
In a small bowl, combine the salt and sugar and stir to distribute the sugar throughout the salt. In another small bowl, combine the citrus zests.
On a work surface, lay a sheet of aluminium foil large enough to extend beyond the length of the salmon. Spread a third of the salt mixture in the center of the foil to serve as a bed for the salmon. Place the salmon skin-side down on the salt. Distribute the citrus zest evenly across the salmon. Pour the remaining salt mixture over the salmon. It should be covered. Fold the foil up to contain the salt. Place another sheet of foil over the salmon and crimp the sheets together firmly. The idea is to have a tight package in which the salt mixture is in contact with all surfaces of the salmon.
Set the foil package on a baking sheet/tray. Set a pan or dish on top of the salmon and weigh it down with a brick or a few cans. This will help press the water out of the salmon as it cures. Refrigerate the salmon for 24 hours.
Unwrap the salmon and remove it from the cure, discarding the foil and the cure. Rinse the salmon and pat dry with paper towels. To remove the skin, place the salmon skin-side down on a cutting board. Holding a sharp, thin, flexible knife at about a 30-degree angle, cut between the flesh and the skin. When you can get a grip on the skin, pull it back and forth against the knife to separate it from the flesh. Set the salmon on a rack or on paper towels on a tray and refrigerate for 8 to 24 hours. to allow the salt concentration to equalize and to dry the salmon further. Wrap the salmon in parchment/baking paper and store in the refrigerator for up to 2 weeks.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: Servings | ||
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Calories: 8 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 85950.2mg | 2964 % | |
Potassium 36.9mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 1.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8
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