House-Cured Salmon

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House-Cured Salmon
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Makes: 1 servings adjust

Directions

Ingredients

  • 1 Carrot, coarsely chopped
  • 2 teaspoons Mustard Seed
  • 12 Whole Black Peppercorns
  • 2 sprigs Fresh Thyme
  • 3 sprigs Fresh Rosemary
  • 1⁄2 bunch Flat Leaf Parsley
  • 1⁄2 bunch Fresh Dill
  • 1 Leek, coarsely chopped
  • 1 Onion, coarsely chopped
  • 1 Celery, coarsely chopped

Step 1

Place all ingredients except salt, sugar and salmon in a food processor; pulse until coarsely chopped.

Ingredients

  • 1 cup Sugar
  • 2 cups Kosher Salt
  • 1 Salmon Fillet, or 1 side of whole salmon, about 4 lbs

Step 2

Mix in a large bowl with the salt and sugar. Place the fillet of salmon in a non-reactive baking dish; cover with the salt and sugar. Refrigerate at least 48 hours.
 

Step 3

Remove the salmon from the curing mixture; wash well with cold water.
 

Step 4

Place on a cutting board; slice off a piece to taste. If too salty for your taste, soak in bowl of cold water for an hour to purge out the sal. Slice thinly; serve with bagels and cream cheese.
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