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Tea Cured Salmon
How to cure salmon while infusing it with your favorite tea flavors. Works with herbal, green, and black teas!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American, Jewish
Servings:
6
Calories:
66
kcal
Author:
Candice Walker
Ingredients
1
filet
coho salmon
pin bones removed
¼
cup
turbinado sugar
¼
cup
sea salt
¼
cup
loose leaf tea
3
tablespoon
vodka
or scotch
US Customary
-
Metric
Instructions
Mix your sugar, salt, and tea 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.
Pour the vodka 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. Rinse very well.
Pat dry, slice, and serve. Keeps in your refrigerator for up to 2 weeks.
Nutrition
Calories:
66
kcal
|
Carbohydrates:
11
g
|
Sodium:
4717
mg
|
Potassium:
56
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
55
IU
|
Vitamin C:
1.4
mg
|
Calcium:
36
mg
|
Iron:
1
mg