"I can't call it Gravlax without the aquavit... but this quick cured salmon was still incredible on toast. Suck it, purists! "
Quick Cured Salmon
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Recipe Intro From stupidgoodrachel
Curing salmon is much easier than you may think! With very little effort, a few basic pantry ingredients (salt and sugar) you'll be good to go! Allow two days to cure, most of the time you will be hands free!
Ingredients
1/2 cup kosher salt
1/4 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon fresh lime zest
1 teaspoon chopped fresh dill
1/2 teaspoon cracked black pepper
10 ounces fresh salmon, deboned and skin removed
Method
Mix together salt, sugar, zest, dill and pepper. Lay two sheets of plastic wrap (overlapping to create a larger surface) on a cutting board and add half of salt mixture, spreading around gently into the rectangular shape of the fish.
Pat salmon dry with a paper towel and place on salt. Sprinkle with remaining salt and gently spread to cover surface of fish, pressing lightly to adhere.
Wrap salmon with plastic wrap (not too tight) and wrap again in the opposite direction, pressing to seal salmon in a packet of plastic. Place salmon in a gallon ziploc bag and seal.
Transfer salmon to a small baking sheet or glass baking dish. Top with another heavy flat surface, such as another baking sheet, and weigh down with heavy items, such as canned beans. Keep in fridge overnight, or at least 10-12 hours. The longer it keeps, the more cured it gets.
In the morning, unwrap salmon and discard plastic. Rinse salmon with water and pat dry with paper towel. Use a very sharp knife and thinly slice.
Keep chilled in airtight container for up to 5 days.