Photography by Michael Alberstat
Food styling by David Grenier
Prop styling by Sally Shnier
First published in Wish September 2008
food
Cardamom Citrus-Cured Salmon
Make sure to plan ahead when making this dish – the salmon needs two days of chilling in the fridge
Ingredients
| 1 tbsp | cardamom pods |
| 1 tbsp | whole black peppercorns |
| 1 tbsp | lemon zest |
| 1 tbsp | orange zest |
| 1/2 cup | kosher salt |
| 3/4 cup | granulated sugar |
| 1 lb | fresh Atlantic salmon, skin removed |
| 2 tbsp | vermouth |
Instructions
- Using a mortar and pestle, crush cardamom and peppercorns together. Add zest and set aside.
- In a bowl, combine salt and sugar. Sprinkle half of this mixture in bottom of a non-reactive pan just large enough to fit salmon snugly. Place salmon on top.
- Pour vermouth over salmon, then cover with remaining salt/sugar mixture. Pat cardamom/citrus mixture over fish, then cover with plastic wrap.
- Set a plate on top of salmon and weight it with a few heavy canned goods. Evenly distribute weight – this helps release the salmon’s water, in turn creating a brine that cures fish. Refrigerate 48 hours. The salmon should be firm to the touch when fully cured. If it feels squishy, refrigerate for another 24 hours.
- Remove salmon and rinse well under cold water. Pat dry and wrap in parchment paper and plastic wrap until ready to slice.
- To serve, slice as thin as possible. The cured salmon will keep up to three weeks in the fridge.
Nutritional information
Per 2-oz serving: 132 calories, 4 g fat, 14 g protein, 6 g carbs. Excellent source of vitamin D.
Comment on "Cardamom Citrus-Cured Salmon"
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Naomi writes:
Wonderful recipe. Very easy and delicious. Great recipe to impress friends with little effort - you just need to plan ahead to allow it to cure.
—posted December 26, 2008 at 5:50 p.m.
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