Ideas For Curing Salmon

[CARNIVOROUS1]

I've been thinking about putting a citrus cured salmon on my new spring menu - I think it will be cleaner and brighter than our current smoked salmon that works wonderfully throughout the fall and winter. I've never actually cured a salmon and some concerns are the following:
-how long do I cure for & what is the shelf life of the fish once it is cured? As always, I'd love to hear some of your ideas.

[marmalady]

I make an 'Italian' cure with marsala and basil; a margharita cure with tequila and citrus; and a Scottish cure with Scotch and dill.

Start with salt, sugar, and whatever spices/herbs you want (or the citrus rind). Coat the salmon on both sides, wrap in plastic, place on a sheet pan, cover and weight down. Let it cure for 24 hours, drain off the moisture, and add aromatics like liquor and liquid seasonings (I just did one with a bourbon and pomegranate molasses cure). Wrap and weight again, and let cure for two days. Unwrap, place on a rack uncovered, and let it dry out for two days. Should be good for about a week after this.

[ShawtyCat]

Marm,

You do this in the fridge, right?? Sorry Never cured anything before either.

[marmalady]

Yup, in the fridge.

[Bacchus]

Marmalady I was wondering if you would share your recipe for the Scottish cure. I enjpy using liquors in my cooking for the flavor and earthiness that some scottish whiskeys add to the dish

[cape chef]

How are you thinking of serving your "spring" salmon?

I am sure you will find some nice recipes for gravlox.

The sugar/salt ratio should be equal, the salt is what draws out the liquid from the flesh, and also cures the flesh, as the sugar main roll is to keep the flesh somewhat tender.

With my traditinal gravlox as an app sometimes I make a aquavit,lemon and tarragon sorbet, that I place on a seasoned chiffinade of lettuce and top it with a couple thin slices of salmon, a little horseradish cream and some crushed and toasted juniper berries.

I do one similar to marmaladys tequilla cure, I add 2/3 lemon verbena and 1/3 cilantro to the cure and proceed as normal.

I then make a salsa cruda, slice some avocado and candy some lime zest.
I slice the salmon on a long bias and fill it with some of the cruda, avocado and lime and fold it like a spring roll, I serve this chilled and topped with a couple drunken grilled 16/20s and a citrus vinaigrette.

[Pete]

At a Southwestern place I used to work at we used to do the tequila and citrus thing. We also added lightly crushed coriander seed and dried habaneros. It was great.

[marmalady]

CC & Pete - Great ideas!

Bacchus - The Scottish salmon is cured as I said above, with sugar, salt and pepper (thanks, CC, forgot to mention ratios!); then after that has cured for a day, pour off the liquid, and add Scotch and chopped dill, wrap and cure again for two days, then drain, open and let dry cure for two days.

[CARNIVOROUS1]

Thanks for answering all of my questions - the curing time, shelf life, and ratios of salt to sugar - it'll give me a lot to work off of. I was thinking of a citrus cure and possibly working in some cumin and heat. Previously I thought I'd do this by means of a chile oil with crushed toasted cumin and cilantro on top of the finished cured fish, but now I'm definately going to try to work those flavors into the dry cure and into the second stage of the liquid cure. I'll let you know how my first attempt pans out (give me about a week!!)

[erikanderson2]

Try adding some Lapsang Souchong (a black tea from Taiwan - an assertive, tarry tea with pine smokiness) during the curring process. It will add a wonderful subtle depth of smoke and wood flavor to your cured fish. I work at a place that serves this fish as is on a bed of watercress and a few scallions on top. It is wonderful.

What great ideas cape chef!

[brian@nf]

HI There

I was woundering if are going to serve the cured salmon hot or cold. I have done both the only major differance is that if you are going to serve it warm you only have to cure for 45min to 1 hour depending on the thickness of the salmon. if you would like the recipe i can post it for you. I would also suggest using other fish such as trout or artic char fish are just as nice or nicer then salmon.

Brian

[Suzanne]

Everyone's suggestions have sounded GREAT! But I kept thinking, I can't do a whole side of salmon at home. So Brian's idea of using a smaller fish is just perfect! But is it safe to use a fresh-water fish like trout?

And yes, Brian, please DO post your recipe!

[marmalady]

Suzanne, you don't need to cure the whole side of salmon - unless you really, really, love it - and plan on eating it for weeks!

I usually get a 'center-cut' piece of fillet, where the the two cut ends are more or less the same size, rather than tapering. I've cured as small an amount as 1 lb. and it works just fine.

[cape chef]

Dear Suzanne,

I like fresh water trout smoked, It goes through a liqiud brine before being smoked, but a pure cure (no pun intended) will pretty much break the trout down.

As for Artic Char, This is a really good idea. I serve it quite a bit but I have never cured it "ala gravlox" but I imagine you would have very similar results with the char.

Also, Marmaladys point on buying a center cut piece is a good idea.
cc

[marmalady]

I think I'd be a little wary of using a 'wild' fish rather than a 'farmed' fish, because of parasites. The curing process because there's no heat, will not kill the little buggies.