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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Cardamom Citrus-Cured Salmon Recipe

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This recipe for Cardamom Citrus-Cured Salmon is from The Semeniuk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T cardamom pods
1 T whole black peppercorns
1 T lemon zest
1 T orange zest
1/2 cup coarse salt
3/4 cup sugar
1 lb. fresh salmon, skin removed
2 T vermouth
Directions:
Directions:
Using a mortar and pestle, crush cardamom and peppercorns together. Add zest and set aside. In bowl, combine salt and sugar. Sprinkle 1/2 of this mixture in bottom of casserole dish 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 down 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 under cold water. Pat dry and wrap in parchment paper and plastic wrap until ready to slice. To serve, slice as thinly as possible. The cured salmon will keep up to three weeks in fridge.
Preparation Time:
Preparation Time:
10 min. Cure 2 days Makes 3/4 lb.
Personal Notes:
Personal Notes:
I've made this for an appetizer at the lake and its wonderful with cream cheese and crackers.

 

 

 

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