Pastrami Cured Salmon
Salmon is a very versatile fish. It can be roasted, fried, grilled, smoked and cured. In this preparation, Chef Mark Gabrieau shares a curing recipe that uses many of the same ingredients found in a pastrami. It is both savoury and sweet, and full of omega-3 fatty acids.
6 oz (182 g) salt
3-6 oz (85-182 g) granulated sugar
2 tbsp (30 ml) cracked black pepper
2 tbsp (30 ml) pickling spice, ground
1 salmon fillet, skin on (approx. 3 lbs or 1.5kg)
½ lemon, juice only
1 bunch fresh cilantro, roughly chopped
1 bunch fresh parsley, roughly chopped
½ cup (125 ml) shallots, minced
3 fluid oz (85 ml) molasses
5 bay leaves, crushed
1 tsp (5 ml) cayenne pepper
¼ cup (50 ml) coriander seed, ground
2 tbsp (30 ml) mustard seeds, ground
¼ cup (50 ml) paprika
¼ cup (50 ml) ground black pepper
- Remove the pin bones from the salmon and center it, skin side down, on a large piece of cheesecloth. Brush with lemon juice.
- Mix the cure ingredients and pack evenly over the salmon.
- Combine the cilantro, parsley and shallots; pack evenly over the salmon.
- Wrap the salmon loosely in the cheesecloth and cure under refrigeration for 3 days. After the third day, gently scrape off the cure.
- Brush molasses evenly over the salmon.
- Blend the bay leaves, cayenne pepper, coriander seed, mustard seeds, paprika and black pepper; press evenly over the salmon.
- Rest uncovered under refrigeration for at least 12 hours before serving. The salmon may be wrapped and stored for up to 1 week.
- Slice thinly for serving. Serve with sour cream, pickled onions or your favourite condiment.
Recipe Provided by:
Chef Mark Gabrieau, Gabrieau’s Bristro