Seafood > Salmon

Black Lime-Cured Salmon Recipe

Ingredients with Measurements:
- 1 lb salmon fillet, skin on
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 tbsp black lime powder
- 1 tbsp coriander seeds, crushed
- 1 tbsp black peppercorns, crushed
- 1/4 cup fresh cilantro, chopped
- 1 lime, sliced

Special equipment needed:
- Plastic wrap
- Baking dish
- Kitchen twine

Step-by-step instructions:

1. In a small bowl, mix together the kosher salt, sugar, black lime powder, crushed coriander seeds, and crushed black peppercorns.

2. Place the salmon fillet skin-side down in a baking dish lined with plastic wrap.

3. Sprinkle the salt mixture evenly over the salmon, making sure to cover all sides.

4. Top the salmon with chopped cilantro and lime slices.

5. Wrap the salmon tightly with the plastic wrap, making sure to seal all edges.

6. Place the wrapped salmon in the baking dish and weigh it down with a heavy object, such as a can of beans.

7. Refrigerate the salmon for 24-36 hours, flipping it over halfway through.

8. After the curing time is up, remove the salmon from the plastic wrap and rinse it thoroughly under cold water.

9. Pat the salmon dry with paper towels and tie it with kitchen twine to form a compact shape.

10. Preheat the oven to 350°F.

11. Place the salmon on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the internal temperature reaches 145°F.

12. Let the salmon cool for a few minutes before slicing it thinly.


Time:
Preparation time: 15 minutes
Curing time: 24-36 hours
Cooking time: 15-20 minutes
Temperature:
Curing temperature: Refrigerator temperature (around 40°F)
Baking temperature: 350°F
Internal temperature: 145°F
Serving size:
4-6 servings

Nutritional information:
Calories: 200
Fat: 10g
Protein: 25g
Carbohydrates: 2g
Sodium: 1800mg

Substitutions for ingredients:
- Regular limes can be used instead of black lime powder.
- Fresh parsley or dill can be used instead of cilantro.
- Salmon can be substituted with other fatty fish, such as trout or arctic char.

Variations:
- Add a tablespoon of honey to the salt mixture for a sweeter flavor.
- Use different spices, such as fennel seeds or mustard seeds, for a different flavor profile.
- Add a splash of tequila or vodka to the curing mixture for a boozy twist.

Tips and tricks:
- Make sure to rinse the salmon thoroughly after curing to remove excess salt.
- Use a sharp knife to slice the salmon thinly.
- Serve the salmon with crackers, bread, or bagels.

Storage instructions:
- Store the cured salmon in an airtight container in the refrigerator for up to 1 week.

Reheating instructions:
- The salmon can be served cold or at room temperature, but if you prefer it warm, you can reheat it in the oven at 350°F for a few minutes.

Presentation ideas:
- Arrange the sliced salmon on a platter with crackers, bread, or bagels.
- Garnish the salmon with fresh herbs or citrus slices.

Garnishes:
- Fresh cilantro
- Lime slices
- Dill sprigs
- Parsley leaves

Pairings:
- Cream cheese
- Capers
- Red onion slices
- Lemon wedges

Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Couscous salad
- Green salad

Troubleshooting advice:
- If the salmon is too salty, rinse it more thoroughly under cold water before slicing.
- If the salmon is not fully cooked, return it to the oven for a few more minutes.

Food safety advice:
- Make sure to use fresh, high-quality salmon.
- Wash your hands and all utensils thoroughly before handling the salmon.
- Keep the salmon refrigerated at all times during the curing process.

Food history:
- Cured salmon has been a traditional dish in Scandinavian countries for centuries.

Flavor profiles:
- Salty, tangy, herbaceous

Serving suggestions:
- Serve the cured salmon as an appetizer or as part of a brunch spread.

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Taste: Tangy, Zesty, Citrusy, Savory, Salty