Whenever I listen people criticizing millennials for beingness self-absorbed, having curt attentions spans, as well as for expecting to larn what they want, just when they wishing it, I intend to myself, “Hey, that sounds similar my generation!” Well, if that’s the case, as well as then they’re (and we’re) going to dear this quick-cured salmon technique.
While the physical care for is incredibly simple, the potential variations are endless. Whenever I demo a novel technique, I ordinarily exceed away along things simple, every bit to non distract people, but whether you’re talking almost the brine, or post-cure seasonings, this is something that begs for adaptation.
Smoked salt, chipotle, or smoked paprika could survive used earlier or later the cure to build things a piddling loxier, as well as don’t fifty-fifty larn me started on the herbs. After the 3-minute cure, y'all tin transportation away sprinkle your slices alongside dill, tarragon, chervil, and/or thyme, earlier the refrigeration stage. Speaking of impatient millennials; this is technically railroad train to consume later the 3 infinitesimal dunk, but you’ll relish this much to a greater extent than if y'all thoroughly chill it first.
Besides the flavorings, y'all tin transportation away likewise play some alongside how thin/thick y'all spell the salmon, every bit good every bit how long y'all brine it. For me, if I spell the fish almost 1/4-inch thick, 3 minutes is simply almost the perfect cure fourth dimension for my desired texture as well as saltiness. However, y'all should experiment. Longer curing times, or thinner slices volition lawsuit inward a firmer, saltier product.
Of course, all that experimenting is going to build y'all hungry, as well as you’ll notwithstanding postulate to determine how you’re going to serve it. I’ve suggested 3 delicious directions herein, but I’m fully confident you’ll come upward up alongside some stellar spin-offs every bit well. I promise y'all plow over this a endeavor soon. Enjoy!
FOOD SAFETY NOTE: Much similar rare meat, oysters, as well as raw eggs, if you’re concerned almost the security of eating homemade, cured salmon, y'all should create some research, as well as determine for yourself if it’s worth the risk. This technique industrial plant non bad alongside frozen salmon, which evidently kills potential parasites, thus that’s i option. Anecdotally, I tin transportation away nation y'all I’ve done this, as well as similar procedures, countless dozens of times alongside fresh salmon ("sushi grade" from a reputable, local purveyor), as well as convey lived to nation the tale. Good luck.
Brine for to cure almost 1 pound of salmon:
2 1/2 cups mutual frigidity water
1/2 loving cup Kosher tabular array salt – I used Diamond Crystal brand
1/3 loving cup sugar