Wednesday, November 17, 2010

Salt-Cured Salmon Salad

Salt curing will reduce the size of the fish and concentrate the flavors. As long as the fish is rinsed very well with plenty of cool water after it is cured, it won't be overly salty in flavor.
  • 1/2 lb. fresh skinless, boneless salmon fillet
  • 1 cup pickling or Kosher salt
  • 1/2 cup sugar
  • 1 medium head Napa cabbage
  • 1 lime
  • 2 Roma tomatoes
  • 4 green onions
  • 1 small clove garlic
Combine salt and sugar. Place half of the mixture onto a large piece of plastic wrap, making sure to spread it out to a size as large as the piece of fish.  Put fish on top, place rest of salt and sugar mixture on top of fish. Wrap the fish with the plastic wrap and place in a large plastic bag. Place bag ont oa plate and put in the refrigerator and let cure for at least 24 hours.

After fish is cured, remove from bag and unwrap over the sink. The plastic will be full of liquid that has been leeched out of the fish by the salt.  The fish will be dry and hard when it is properly cured. Rinse repeatedly under cool water to remove as much salt as possible.  Don't skimp on the water, take your time and make sure all the salt is removed or the fish will be too salty and spoil the dish.

Mince garlic and place in the bottom of a large bowl. Chop the Napa cabbage up and place in bowl along with garlic and toss until mixed. Cut up green onions fine and dice the Roma tomatoes. Add to cabbage in bowl.  Cut up salmon into thin strips and add to bowl. Add the juice of the lime and a little black pepper, toss until all ingredients are well mixed.
My Zimbio