bits and pieces

Friday, August 23, 2013

Spicy Cured Salmon: Faking My Own Smoked Salmon, STEP TWO

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)

  1. Wash your salmon in some cool water and pat dry. 
  2. Mix all your spices together. I used my spice grinder and puverized them into a salty powder. 
  3. 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. 

  1. Place in the bigger bowl. Put the smaller bowl on top and put something heavy in it. 
  2. 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. 
  3. Wait one more painful day. 
  4. Remove from fridge, unwrap and rinse off the salt cure.
  5. 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! 
  6.  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. 

Eat it on things. Like Smoked Salmon Nachos.

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