Cured Salmon Two Ways

Curing is a technique used to preserve seafood by adding salt, sugar, and sometimes other spices or herbs. This process not only extends the shelf life of the fish, but also enhances its flavor and texture. Two popular seafood dishes that utilize curing are salmon crudo and beetroot gravlax.

Instructions

Salmon crudo

Salmon crudo is a raw fish dish that originates from Italy. The fish is sliced thinly and served with a variety of toppings, such as olive oil, lemon juice, capers, and herbs. To make salmon crudo, the fish is typically cured in salt and sugar for a short period of time, which gives it a firm texture and enhances its natural flavors.

Ingredients

• 300g of fresh salmon fillet, skin removed
• 1 tablespoon of salt
• 1 tablespoon of granulated sugar
• 1 tablespoon of lemon juice
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of capers Fresh herbs, such as parsley, basil, or dill

1. Rinse the salmon fillet and pat it dry with paper towels.
2. In a small bowl, mix together the kosher salt and granulated sugar.
3. Rub the salt and sugar mixture onto both sides of the salmon fillet.
4. Wrap the salmon tightly in plastic wrap and place it in the refrigerator for 30 minutes to 1 hour.
5. Remove the salmon from the plastic wrap and slice it thinly.
6. Arrange the salmon slices on a platter.
7. Drizzle the lemon juice and olive oil over the salmon.
8. Sprinkle the capers and fresh herbs over the top.

Beetroot gravlax

Beetroot gravlax is a cured salmon dish that originates from Scandinavia. In this dish, the salmon is cured with a mixture of salt, sugar, and grated beetroot, which gives it a vibrant pink color and a slightly sweet flavor. Beetroot gravlax is typically sliced thinly and served on bread or crackers, along with a variety of toppings.

Ingredients

• 300g of fresh salmon fillet, skin removed
• 1 tablespoon of salt
• 1 tablespoon of granulated sugar
• 1 large beetroot, peeled and grated Fresh dill, chopped

Instructions

1. Rinse the salmon fillet and pat it dry with paper towels.
2. In a large bowl, mix together the kosher salt, granulated sugar, and grated beetroot.
3. Place the salmon fillet in a shallow dish and pour the salt and sugar mixture over the top.
4. Cover the dish tightly with plastic wrap and place it in the refrigerator for 24 to 48 hours.
5. Remove the salmon from the dish and rinse it thoroughly under cold water.
6. Pat the salmon dry with paper towels and sprinkle it with fresh dill.
7. Slice the salmon thinly and serve it on bread or crackers with your preferred toppings.