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Cured Coho Salmon

BT Calgary | posted Monday, Nov 3rd, 2014

Scallopsby Chef Steve Lepine
SERVES 4

Ingredients

  • Salmon, fresh or frozen 1 lb 454 g

Dry Rub:

  • Kosher salt 1 cup 250 ml
  • Sugar 1 cup 250 ml
  • Wet Rub:
  • Mustard, grainy 1 tbsp 15 ml
  • Tarragon, fresh or dried 2 tbsp 30 ml
  • Brandy 2 tbsp 30 ml
  • Black pepper 1 tbsp 15 ml
  • Lemon zest, fresh 2

Method

  1. Start by descaling salmon. Keep skin on salmon and remove all bones. Place onto a clean baking sheet.
  2. Mix sugar and salt together. Set aside for later.
  3.  Mix grainy mustard, brandy, tarragon, black pepper, and lemon zest.
  4.  Place wet rub onto the flesh of the salmon. Do not worry about the skin side.
  5.  Place the dry rub to the top and sides of salmon.
  6.  Make sure the salmon is completely covered with the dry rub. Do not worry about the skin. Wrap tightly with saran wrap and place into fridge.
  7. Let salmon cure for 24 hours in the refrigerator.
  8.  Thinly slice on the bias or cut into thin strips and enjoy..
  9. Salmon should be firm to touch. Rinse with cold water to remove

 

TIP
• Feel free to use either fresh or frozen salmon. I like to use frozen salmon only on a few occasions,
one being curing. The texture of the fish is a little more dense and is easier to slice.
• Dish is great served over warm or chilled potato salad, with eggs, on blinis, and with pickled beets.

 

•| wine recommendation: Rosé! Rosé! Rosé! Try Lacrimarosa from Mastroberardino, rich and pink in color, rich texture and soft tart fruit will be sure to balance the many layers of this Canadian favorite.

 

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