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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Fennel Cured Salmon Recipe

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This recipe for Fennel Cured Salmon is from Ken's Cookbook, 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:  
4 oz Sugar
6 oz Brown sugar
6 oz Pickling salt
2-3 lb Salmon fillet, cut in half, skin on, pin bones removed
¼ cup Pernod
1 cup Fennel, thinly sliced
½ cup Fennel seeds
2 tbsp Cracked peppercorns
Directions:
Directions:
STEP 1

Combine dry ingredients. Spread ½ of the mixture on the bottom of a large shallow Tupperware container. Lay the salmon on top with the skin side down. Spread the remaining mixture on top of the salmon. Cover with plastic wrap. Place a board on the top with something to add weight (i.e. pickle jar). Refrigerate for 48 hours.

STEP 2

When the thickest part of the fish is firm. Remove and rinse under cold water. Dry and wrap in paper. Store in refrigerator for up to 3 weeks.

 

 

 

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