Cured Salmon makes a great appetizer or sandwich filler. The recipe I am posting here is usually served as an appetizer and can be used for sandwiches with the addition of few other simple condiments.
If you like smoked Salmon then you will love this recipe for "Cured Salmon" . In my opinion, cured Salmon tastes better than store bought smoked Salmon. It is so easy to prepare, all you need to consider when preparing it is the time, since this recipe takes 10 minutes to prepare but you have to wait three days before you can eat it!
Note: after making this recipe many times over, I found out that you don’t have to wait three days for the salmon to cure, between 30-40 hours should be enough to get soft and flavorful salmon. Waiting longer dries out the meat and becomes a little tough.
Note: after making this recipe many times over, I found out that you don’t have to wait three days for the salmon to cure, between 30-40 hours should be enough to get soft and flavorful salmon. Waiting longer dries out the meat and becomes a little tough.
The process of curing meats and fish has been around for ages as a way to preserve meats and fish from spoiling before refrigeration
was invented.
was invented.
Curing meats and fish is found in almost every culture, extending from East Asia , Middle East to Scandinavian Europe and the Americas including Native Americans.
For this recipe, salt and sugar are used in generous quantities as preserving agents. The salt and sugar "cook" the meat by drawing the liquid out and replacing it with salt and sugar mixture. Don't worry about the Salmon being too salty or too sweet, the Salmon fillet is rinsed thoroughly before serving and the flavor of the rest of the ingredients used will remain and enhance the taste of the fish.
For this recipe, salt and sugar are used in generous quantities as preserving agents. The salt and sugar "cook" the meat by drawing the liquid out and replacing it with salt and sugar mixture. Don't worry about the Salmon being too salty or too sweet, the Salmon fillet is rinsed thoroughly before serving and the flavor of the rest of the ingredients used will remain and enhance the taste of the fish.
Ingredients:
- 1 to 1 1/2 pounds fillet of skinless salmon
- 1 cup salt
- 1 cup sugar
- 2 TBS Dill seeds
- 2 TBS dry or fresh Dill
- Coarse Black Pepper
- Zest of one Lemon, Zest of one Grapefruit, Zest of one Orange
- Chopped top of a fennel bulb
- 2 T. cracked black pepper
- Slices of a Lemon, Slices of a Grapefruit, Slices of an Orange
Preparation:
- Place the Salmon fillet in a nonreactive container such as Pyrex. You need plastic wrap to to wrap the salmon with and you may use a heavy object such as a foiled brick to weigh the Salmon down,
this helps in drawing more liquid from the fillet.
this helps in drawing more liquid from the fillet.
- Pour the salt, sugar, black pepper and Dill seeds in the pan, make sure you have equal amounts to cover the Salmon fillet from the bottom and top.
- Slice the Fennel and place it under and on top of the fillet.
Wrap the Salmon filet with the plastic wrap. Make sure it is wrapped from all sides tightly. Place the heavy object on top of it to weigh it down.
- Place in the fridge for 2 days, no more! Otherwise the fish will harden and loses a lot of its tenderness.
- On the third day, take it out of the fridge, discard of the citrus fruits slices and fennel slices. Rinse the Salmon fillet under cold water thoroughly from both sides and pat dry with paper towels. The filet should feel firm but not hard. Slice thin and serve in a platter. Garnish with fresh dill and lemon zest. I served mine with pumpernickel bread, cream cheese and capers. Keep it refrigerated well-wrapped or in an airtight tupperware. the Salmon will last 3 weeks or so. Once you try this recipe, you will never buy cured Salmon from the store.
سمك السالمون المملح يقدم كمقبلات اوكساندويشات مع مقبلات أخرى بسيطة . إذا كنتم تحبون سمك السلمون المدخن فإنا متأكده أن هذه الوصفه ستنال أعجابكم. بعد تجربتكم لهذه الوصفه ستتوقفون عن شراء السلمون المدخن من السوق! أهم شئ في هذه الوصفه أخذ الوقت بعين الاعتبار، لأن هذه الوصفة يستغرق تحضيرها عشرة دقائق ولكن عليكم ألانتظار ثلاثة أيام قبل أن يتم أكله! عملية حفظ اللحوم والأسماك هي وسيلة للحفاظ على اللحوم والأسماك من الفساد قبل إختراع الثلاجات للتبريد. على مدى الازمان، الكثير من الشعوب حول العالم تستعمل طريقة تمليح اللحوم والأسماك، وتمتد من شرق آسيا والشرق الأوسط إلى أوروبا الاسكندنافيه والأمريكتين. في وصفتي هنا، يتم استخدام الملح والسكر بكميات سخية كمواد حافظه لسمك السلمون. خليط الملح والسكرمعا يقومان بسحب السائل من السلمون والابقاء على نكهة الملح و السكر و المواد المستعمله الاخرى مثل الاعشاب العطريه و الحمضيات التي تعزز من الطعم .سمك السلمون لن يكون مالحا أو حلوا ، لانه يتم شطف السلمون جيدا قبل ان يؤكل
يوضع السلمون في الوعاء ثم يصب خليط الملح و السكر و الاعشاب فوق السلمون و يوزع بالتساوي في القاع و من فوق الفيليه- يوضع بشر قشر الحمضيات فوق و اسفل الفيليه ثم ترص شرحات الحمضيات بالتساوي حتى تغطي الجانبين من الفيليه تغطى فيليه السلمون بورق البلاستيكي جيدا و توضع في البراد لمدة ثلاثة أيام، بأمكانكم وضع شيء ثقيلفوق السلمون لتساعد على كبسه و إخراج السوائل منه، كعلبه معدنيهبعد يومين فقط، يتم إخراج السلمون من البراد و يتم التخلص من الحمضيات والشبت و شطف الفيليه بالماء البارد ثم تجفف الفيليه بمنشفه ورقيه جيديشرح السلمون الى شرائح رقيقه ويوضع في طبق التقديم و يزين بشرائح الليمون و قليلا من بشر قشرالليمون. يقدم مع شرائح من الخبز الاسمر و الكريم تشيز السلمون المملح يبقى صالحا للأكل لمدة ثلاثة أسابيع في البراد