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Ingredients
1 side of fresh salmon, about 2 to 2 ½ pounds, skin and bones removed
1 cup coarse kosher salt
½ cup sugar
3 tablespoons cracked pepper
2 bunches fresh coriander
1 bunch fresh Italian parsley
½ pound shallots, peeled
½ cup molasses
2 tablespoons cayenne pepper
5 bay leaves
2 tablespoons paprika
2 tablespoons ground coriander
3 tablespoons ground black pepper
8 teaspoons mustard oil
1 slice rye toast per serving
Nutritional analysis per serving (8 servings)
42 grams carbs; 27 milligrams cholesterol; 314 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 5 grams fiber; 341 milligrams sodium; 13 grams protein; 31 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place salmon on a platter. In a bowl, combine salt, sugar and one tablespoon of the cracked pepper. Mix well, and coat both sides of the salmon with mixture.
- Step 2
In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.
- Step 3
Cover, and refrigerate salmon for 2 to 3 days.
- Step 4
Scrape marinade from fish, and discard. Dry fish with paper towels.
- Step 5
In a saucepan, combine molasses, cayenne and bay leaves. Bring to a boil, and simmer for one minute. Allow molasses mixture to cool slightly. Using a brush, paint fish on both sides with the mixture.
- Step 6
Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.
- Step 7
Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast
Private Notes
Comments
This was the biggest hit at Passover this year.... not a scrap was remaining. Since I was feeding a huge crowd I had purchased a big side of salmon from Costco and it was delicious. Incidentally, I made it again using a wild salmon from Whole Foods and it wasn't as tender as the less expensive salmon.
The flavor of the fish after the first step (curing with the cilantro/parsely/shallot blend) was lovely. This is a great flavor on its own or as the start of something else. The second part (molasses and spices) was overpowering for salmon, in my opinion. I think its a great start, but could use some revision. In general, the molasses and spices part needs to be toned down to allow the natural flavors of the salmon and the cilantro/parsely/shallot base to shine through.
This was the biggest hit at Passover this year.... not a scrap was remaining. Since I was feeding a huge crowd I had purchased a big side of salmon from Costco and it was delicious. Incidentally, I made it again using a wild salmon from Whole Foods and it wasn't as tender as the less expensive salmon.