I’m a sucker for seafood, and what better than to bring it back to its salty state. Patience is a virtue, just not one of mine. The waiting game involved in curing anything is torture, but the reaped rewards are worth the wait.
Home-cured salmon cuts costs and boosts the possibilities in terms of flavors – consider this recipe a blank canvas. Add traditional chives or other bright herbs, change vodka to tequila, or add a punch of grapefruit zest. The possibilities are endless, but unfortunately the salmon’ll go fast (especially if you leave onion bagels and chive cream cheese laying around).
Citrus & Vodka Cured Salmon
1lbfresh skinless salmon fillet
Check the salmon for pin bones by running your fingers over the fillet. If you find any, make sure to remove them with a pair of tweezers. Rinse the salmon under cold water and pat dry. Place the fillet, skin side down, onto 5 large sheets of plastic wrap.
In a bowl, mix together the zest, vodka, sugar, salt, and pepper. Spread the mixture over the fleshy part of the fillet (not the skin side), pressing it into the fish. Tightly wrap the salmon in the 5 sheets of plastic wrap and place skin side down on a large dish. Place a flat dish over the salmon and weigh it down with several heavy cans. Refrigerate for 3-4 days, emptying the dish regularly of any accumulated liquid.
Remove the salmon from the fridge and unwrap it. Once again, rinse it under cold water. Pat it completely dry and serve by slicing into very thin pieces with a sharp knife.