So soft and buttery, it absolutely melts in your mouth. And no preservatives, additives, stabilizers. Done in 10 minutes.
Here is all you need:
- Fresh salmon – 2 pieces 1/2 lbs each about an inch thick
- Equal amounts of sea salt and sugar (I took 1/2 cup of each)
- Black pepper corns – 1 tbsp
- Pink pepper – 1tbsp
- Coriander
- Dry dill
- Fennel seeds
- Zest of 1 lemon
Directions:
- Combine all spices in your mortar and grind (or put them all into a plastic bag and beat with pastry roller pin)
- In the bowl mix sugar, salt, spices and lemon zest
- Pat dry your salmon with paper towel
- Put half of the salt in the bottom of the dish
- Place your salmon flesh side onto the salt mixture. Cover salmon with another half of salt mixture, making sure it’s covered on all sides.
- I used horse radish with beets under one of salmon pieces
- Cover everything with the plastic wrap, contacting plastic with the fish
- Place to fridge with some weight on top (use anything heavy) for 12 hours
- Rinse salmon with cold water and pat dry with paper towel, discard all liquids and salt
- Put back to the fridge on a plate and leave uncovered for 2 hours to dry
- Cover with plastic wrap
Thank-you! Just in time too. According to my fishmonger, the season for fresh salmon, from the Atlantic coast, begins in May.