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Ingredients
1 tablespoon whole coriander seeds
1 tablespoon Sichuan peppercorns
1 dried cascabel pepper
½ cup turbinado sugar
¼ cup smoked Danish sea salt (see box)
½ teaspoon freshly ground black pepper
4 pieces skinless, boneless salmon fillet, about 1 ¾ pounds total
Nutritional analysis per serving (4 servings)
29 grams carbs; 47 milligrams cholesterol; 292 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 2 grams fiber; 332 milligrams sodium; 18 grams protein; 26 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
In a small skillet over high heat, toast coriander and peppercorns until fragrant, about 2 minutes. Transfer to a plate to cool. Place cascabel pepper in pan, and toast it on all sides until skin blisters, about 5 minutes. Let cool, then tear it into small pieces.
- Step 2
Combine toasted coriander seeds, peppercorns and cascabel pepper in a spice grinder. Grind to a fine powder. Combine powder with sugar, salt and ground black pepper in a medium mixing bowl. Sprinkle half this cure mixture onto a baking sheet lined with parchment or waxed paper. Shape cure into a flat mound that matches shape and size of salmon fillets. Place salmon on top, and cover with remaining cure. Cover with a small piece of parchment or waxed pepper, then wrap with plastic and refrigerate for 2 hours.
- Step 3
Scrape cure off salmon with knife. Preheat a grill or broiler. Grill or broil salmon, turning once, for a total of 5 to 7 minutes, or until slightly translucent in center.
Private Notes