More Great Recipes: Fish | No Bake/Cook

Pastrami-Cured Salmon


User Avatar
Member since 2008

Serves 12-14 (2 1/2 ounces) | Prep Time | Cook Time

Ingredients

3-lb salmon fillet
2 oz. lemon juice

Cure Mix:
6 oz. salt
3-6 oz. granulated sugar
2 tbsp. cracked black pepper
1 bunch rough chopped cilantro
1 bunch rough chopped parsley
1/2 lb. minced shallots
3 oz. molasses
1 tsp. cayenne pepper
5 crushed bay leaves
1/4 c. crushed coriander seed
1/4 c. paprika
1/4 c. ground black pepper


Remove the pin bones from the salmon and center it skin side down on a large piece of cheesecloth. Brush with lemon juice.


Mix the cure ingredients and pack evenly over the salmon. Combine the cilantro, parsley, and shallot and pack evenly over the salmon.


Wrap the salmon loosely in the cheesecloth and cure under refrigeration for 3 days. After the third day, gently scrape off the cure.


Bring the molasses, cayenne, and bay leaves to a simmer. Remove from heat and cool. Brush evenly over the salmon. Blend the coriander, paprika, and black pepper. Press evenly over the salmon.


Rest uncovered under refrigeration for at least 12 hours before serving. The salmon may be wrapped ans stored for up to 1 week.


Pairs Well With


Notes

A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11189 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze