|Getting ready to 'smoke'/cure my spicy Mexican salmon|
As mentioned in the previous post, I am on a spirit quest of smoked salmon. And I have something to report:
Self-identified ladies and gentlemen, let it be known: faking your own smoked salmon is incredibly, incredibly easy. SHAMEFULLY EASY.
Read on to discover how in ten minutes (and two days of waiting) you can be the proud owner/eater of some spicy fake smoked salmon...
1/2 pound wild, skin on, de-boned salmon. I used sockeye.
1/4 cup kosher salt
2 tbsp sugar, I used brown
1 tsp cumin/cumin seeds
1/2 tsp paprika, I used smoked paprika because why not?
1 tsp ground chilis/chili powder
1/8 tsp coriander seeds - alternately, you could use a bunch of freshly diced cilantro
other things you will need:
a bunch of saran wrap
1 bowl which will fit your salmon, one smaller bowl, something heavy that fits in the smaller bowl. I used a can of beans.
a spice grinder/mortar and pestle (optional)
- Wash your salmon in some cool water and pat dry.
- Mix all your spices together. I used my spice grinder and puverized them into a salty powder.
- Thoroughly cover and pack your salmon with salt. Top side, right side, bottom side, left side. Ensure it's good and covered.
Wrap it up like a mummy in saran wrap.
- Place in the bigger bowl. Put the smaller bowl on top and put something heavy in it.
- Put in the fridge and leave for a day. Remove smaller bowl and heavy object. Drain off the gross salmon water, flip your salmon, and replace bowl and heavy object.
- Wait one more painful day.
- Remove from fridge, unwrap and rinse off the salt cure.
- At this point I removed the skin. Skinning a fish is really easy. I would describe it with words, but you'd be better off youtube-ing it. Just use a big knife. Also - at this point you could probably peel the skin off. I used a big sharp knife, but if your fingers will do the trick - have at it!
- Nibble. HOLY MOLY - YOU'VE MADE SMOKED SALMON! But it's a bit salty. Soak it in some cold water for about half an hour and try again. If you need to (I didn't) change the water and soak until desired un-saltiness has been accomplished.