Wild Salmon was on sale at our nearest grocery store, so Mike bought some and cured it. The result is similar to lox, except less smokey and a lot more salmon-tasting. It’s delicious for breakfast on toast and egg. It’s even better on a bagel with cream cheese. Yum!!

(also, can we talk about how much better my pictures turn out during the day? I think it’s time for me to get a new lens, considering all I use this camera for is taking pictures of food…)

Recipe after jump.

Cured Salmon

1lb salmon  fillet, skin on
1/2c salt
1c sugar
a package of dill, chopped finely

  1. Rinse salmon with cool water and pat dry.
  2. Mix dill, salt, and sugar in a bowl. Our salmon came out maybe a little more dill-y than some would like, so maybe you don’t want to use the whole package. But you want to use all of the sugar and salt. Yes, it will be a heaping amount. Don’t be shy!
  3. Cover the flesh side of the salmon with the salt mixture.
  4. Wrap the salmon tightly in saran wrap, and leave out (if it’s less than 70F in your apt) for 6 hours. Then leave it in the fridge for 24 hours.
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