Ingredients with Measurements:
- 1 lb fresh salmon fillet
- 1 cup pulque
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1 tbsp black pepper
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp orange zest
- 1 tbsp lime zest
Special equipment needed:
- Large baking dish
- Plastic wrap
- Paper towels
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a bowl, mix together the pulque, salt, sugar, black pepper, coriander seeds, fennel seeds, orange zest, and lime zest.
2. Place the salmon fillet in a large baking dish and pour the pulque mixture over it, making sure it is completely covered.
3. Cover the dish with plastic wrap and refrigerate for 24-48 hours, depending on the thickness of the salmon.
4. After the curing time, remove the salmon from the dish and rinse it under cold water to remove any excess salt and spices.
5. Pat the salmon dry with paper towels and slice it thinly with a sharp chef's knife.
6. Serve the pulque-cured salmon on a platter with your choice of garnishes and sides.
Time:
Preparation time: 10 minutes
Curing time: 24-48 hours
Cooking time: None
Temperature:
Refrigerate at 40°F (4°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 30g
Carbohydrates: 5g
Sodium: 200mg
Substitutions for ingredients:
- If pulque is not available, you can use tequila or mezcal instead.
- You can substitute the orange and lime zest with lemon or grapefruit zest.
Variations:
- Add sliced jalapeños or other spicy peppers to the pulque mixture for a spicy kick.
- Use different types of fish, such as trout or halibut, instead of salmon.
Tips and tricks:
- Make sure the salmon is completely covered with the pulque mixture to ensure even curing.
- Use a sharp chef's knife to slice the salmon thinly and evenly.
- Serve the pulque-cured salmon with a squeeze of lime juice and a sprinkle of fresh herbs, such as cilantro or parsley.
Storage instructions:
Store the pulque-cured salmon in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Arrange the sliced pulque-cured salmon on a platter with fresh herbs, sliced citrus fruits, and crackers or bread.
Garnishes:
- Fresh herbs, such as cilantro or parsley
- Sliced citrus fruits, such as lime or grapefruit
- Sliced jalapeños or other spicy peppers
Pairings:
- Serve with a cold beer or a glass of tequila or mezcal.
- Pair with a fresh salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Fresh salad with citrus dressing
- Grilled corn on the cob
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 48 hours, you can leave it in the pulque mixture for an additional 24 hours.
Food safety advice:
- Make sure to use fresh salmon and handle it with clean hands and utensils.
- Keep the salmon refrigerated at all times during the curing process.
- Discard any leftover pulque mixture after curing the salmon.
Food history:
Pulque is a traditional Mexican alcoholic beverage made from the fermented sap of the maguey plant. It has been consumed for thousands of years in Mexico and is still popular today.
Flavor profiles:
The pulque-cured salmon has a unique flavor profile that combines the sweet and tangy flavors of the pulque with the savory taste of the salmon. The spices and citrus zest add depth and complexity to the dish.
Serving suggestions:
Serve the pulque-cured salmon as an appetizer or as part of a seafood platter. It is also great as a topping for tostadas or tacos.
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Region: Mexican