Sesquicentennial Salt Cured Maple Salmon
From infoforyourlife 6 years agoIngredients
- 1 kg Atlantic salmon, skin on shopping list
- • 1 kg Sifto table salt shopping list
- • 1/2 kg granulated sugar shopping list
- • 2 oranges, zested shopping list
- • 250 g cracked and roasted black pepper shopping list
- • 1/4 cup smoked paprika shopping list
- • 3/4 cup real maple syrup shopping list
How to make it
- 1. Mix all dry ingredients together in a mixing bowl until completely combined.
- 2. Coat salmon in cure, and reserve 40 per cent of mixture.
- 3. Lay salmon skin side down on a baking sheet with half of remaining cure underneath.
- 4. Mix in maple syrup to remaining cure and coat exposed salmon in wet cure.
- 5. Wrap tightly in cellophane and leave in refrigerator for three days.
- 6. Flip salmon once every 24 hours for best results.
- 7. Once salmon is cured, rinse cure off well and slice salmon thinly and on a slight bias.
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