Here's a step-by-step guide on how to cure salmon, and my recipe for tarragon & fennel scotch cured salmon... It's VERY simple, made 3 days in advance, and sure to take your brunch to another level.
I'm using Copper River coho, which is a milder tasting wild salmon, so it's a perfect pair with the tarragon & fennel.
Tarragon & Fennel Scotch Cured Salmon
Ingredients
- 1 filet coho salmon
- ¼ cup turbinado sugar
- ¼ cup sea salt
- 1 tablespoon fennel seeds
- 2 tablespoon white pepper
- 3 tablespoon scotch
- 1 bunch fresh tarragon
Instructions
- Mix your sugar, salt, fennel, and white pepper in a bowl.
- Take a large piece of foil and lay it over your workspace. Cover with a sheet of parchment paper.
- Place your salmon skin side down on the parchment paper. Coat both sides of your salmon filet in the entire mixture.
- Cover the top of the salmon with the fresh tarragon. Pour the scotch over the filet. Wrap the salmon in the parchment paper and wrap the parchment covered salmon in the foil.
- Place your wrapped salmon filet on a baking sheet, and cover with another baking sheet (see photos below).
- Put weights, cans, or books on top of the salmon and refrigerate for 3-4 days.
- After 3-4 days, remove the wrapping and rinse the cure off of the salmon. See photos.
- Pat dry, slice, and serve.
Nutrition
How to cure your salmon, step-by-step, with pictures...
First, mix your sugar, salt, fennel, and white pepper in a bowl.
Then, take a large piece of foil and lay it over your workspace. Cover the foil with a sheet of parchment paper. Make sure it is large enough to wrap your salmon.
Next, place your salmon skin side down on the parchment paper. Coat both sides of your salmon filet in the entire mixture. It may look like a lot, but you will be washing this off after the curing process.
Then, cover the top of the salmon with the fresh tarragon. Pour the scotch over the filet. Wrap the salmon in the parchment paper and wrap the parchment covered salmon in the foil.
Next, place your wrapped salmon filet on a baking sheet, and cover with another baking sheet.
Put weights, cans, or books on top of the salmon and refrigerate for 3-4 days.
After 3-4 days, remove the wrapping and rinse the cure off of the salmon.
Finally, pat dry, slice, and serve. See serving suggestions below!
How do I use this salmon?
The simplest and sometimes most delicious way to enjoy this cured salmon is by slathering a bagel with cream cheese and topping it with the tarragon & fennel scotch cured salmon. Now, doesn't that jus sound perfect? If you want to take it to another level, you can also try these salmon spring rolls OR check out this smoked salmon salad with roasted beet hummus!
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