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Ingredients
4 pounds center-cut salmon
4 tablespoons salt
½ cup sugar
1 tablespoon whole black peppercorns, plus 3 tablespoons
1 tablespoon whole coriander seeds, plus 6 tablespoons
6 tablespoons whole mustard seeds
Lemon wedges
Nutritional analysis per serving (20 servings)
7 grams carbs; 50 milligrams cholesterol; 226 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 1 gram fiber; 235 milligrams sodium; 19 grams protein; 5 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
Split fish crosswise into 2 equal pieces, and remove the bones. Wash, and wipe the skin. Combine salt, sugar, 1 tablespoon peppercorns and 1 tablespoon coriander seeds, and sprinkle over flesh side of fish.
- Step 2
Place the two halves' flesh sides together. Place in an enamel or glass container, and cover tightly. Place a brick or other heavy weight on the salmon and refrigerate for three or four days, turning occasionally.
- Step 3
Coarsely grind remaining peppercorns, coriander seeds and mustard seeds. Scrape salt mixture off the fish, and sprinkle with ground mixture, lightly pressing into the flesh. The salmon can be refrigerated at this point. To serve, slice salmon very thinly, and serve with lemon wedges and light toast, if desired.
Private Notes
Comments
This one but use brown sugar and add Worcestershire
very close to gravlax. 3-4 days seem a lot. I let the salmon in the salt/sugar only 24-36 hours
I cured this for 2 days and put in the smoker (alder) for hour 15 minutes at 200 degrees. It was wonderful - still moist with good smoke, but not overwhelming.