Cured Salmon

Many people say that to maintain a healthy diet they cook Salmon every week. However, they say this gets too boring, and even crispy skin does not entertain them anymore. So, they then ask what I do with Salmon. My answer is that I stopped grilling, baking and frying Salmon years ago, because I now cure it!
Curing salmon is so wonderful because there is no mess, no smell, you can keep it in the fridge for weeks and it only takes 5 minutes of your time to prepare.


I won’t go through the health benefits of having fish in your diet, instead let’s dive straight into instructions for curing Salmon!
The most important thing to note is that you need to thoroughly wash and dry your hands before handling the fish. You will need about a tablespoon of cooking salt per each 250g of Salmon fillet with skin on. (Not all of this salt will be absorbed.)

Cured Salmon

Method:

1. Cover the bottom of a dry glass container (which has an airtight lid to match) with cooking salt.
2. Wash the fish and use a paper towel to wipe the moisture off. Pour about 30ml of vodka into a shallow plate. Slowly dip salmon fillet (with skin on) into the vodka, submerging all the sides, one at a time.
3. Lay the Salmon on the salt, skin side down, and cover all the remaining sides with cooking salt as well.
4. Cover the container tightly and put it in the fridge for 3-5 days. Use the chiller if you have one.
5. Take the fish out and quickly wash under cold running water, then dry with paper towel. Clean and dry the same container thoroughly. By pouring a little bit of olive oil in your palm, use both hands grease all the sides of the fish. The skin is very easy to pull off if it’s desired. This cured salmon can be consumed for two weeks if stored in the fridge. It goes very well with Caesar salad, on the toast, baked potato, or just on its own.
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