Ingredients with Measurements:
- 1 lb salmon fillet, skin on
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1/4 cup chopped fresh dill
- 2 tbsp capers, drained and chopped
- 1 lemon, zested
- 1/2 tsp freshly ground black pepper
Special equipment needed:
- Plastic wrap
- Baking dish
- Paper towels
Step-by-step instructions:
1. In a small bowl, mix together the salt, sugar, dill, capers, lemon zest, and black pepper.
2. Place a large piece of plastic wrap in a baking dish, leaving enough overhang to wrap the salmon.
3. Place the salmon fillet, skin side down, on the plastic wrap.
4. Rub the salt mixture all over the salmon, making sure to cover it completely.
5. Wrap the plastic wrap tightly around the salmon, making sure there are no air pockets.
6. Place the salmon in the baking dish and refrigerate for 24-48 hours, depending on the thickness of the salmon.
7. After the curing time, remove the salmon from the plastic wrap and rinse it under cold water.
8. Pat the salmon dry with paper towels.
9. Slice the salmon thinly and serve.
Time:
Preparation time: 10 minutes
Curing time: 24-48 hours
Cooking time: None
Temperature:
Refrigerate at 40°F or below.
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 7g
Protein: 25g
Carbohydrates: 4g
Fiber: 0g
Sugar: 4g
Sodium: 2310mg
Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar.
- You can use dried dill instead of fresh dill.
- You can use chopped green onions instead of capers.
Variations:
- Add sliced red onions to the curing mixture for added flavor.
- Use lime zest instead of lemon zest.
- Serve the cured salmon on top of a bagel with cream cheese and sliced tomatoes.
Tips and tricks:
- Make sure to use a baking dish that is large enough to hold the salmon fillet.
- If the salmon is not completely covered in the curing mixture, it may not cure evenly.
- Use a sharp knife to slice the salmon thinly.
Storage instructions:
Store the cured salmon in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
The cured salmon does not need to be reheated.
Presentation ideas:
Arrange the sliced salmon on a platter with lemon wedges and fresh dill sprigs.
Garnishes:
Fresh dill sprigs, capers, lemon wedges
Pairings:
- Serve the cured salmon with crackers or bread.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted asparagus
Troubleshooting advice:
- If the salmon is too salty after curing, rinse it under cold water for a longer period of time.
- If the salmon is not fully cured after the recommended time, leave it in the curing mixture for an additional 12-24 hours.
Food safety advice:
- Make sure to use fresh salmon for this recipe.
- Keep the salmon refrigerated at all times.
- Wash your hands and all utensils thoroughly before and after handling the salmon.
Food history:
Cured salmon has been a traditional Scandinavian dish for centuries. It was originally used as a way to preserve fish for the winter months.
Flavor profiles:
The cured salmon has a salty and slightly sweet flavor, with hints of dill and lemon.
Serving suggestions:
Serve the cured salmon as an appetizer or as part of a brunch spread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Scandinavian
Taste: Savory, Tangy, Salty, Herbaceous, Citrusy