Quick Cured Salmon Recipes

Steps:

• Whisk water, salt, and sugar together in a large bowl until sugar and salt are completely dissolved.
• Cut salmon along one side of the center connective tissue to the skin but not through. Turn the knife parallel to the cutting board and cut salmon meat from skin. Repeat for remaining side and discard skin and connective tissue. Cut each fillet into 1/4-inch slices.
• Working in batches of 5, place slices in brine for 3 minutes. Remove cured slices using a slotted spoon to a wire rack and blot gently with paper towels. Arrange salmon in a single layer on a platter, cover with plastic wrap, and refrigerate until chilled, 2 hours to overnight.

Steps:

• Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
• To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

Steps:

• Place salmon on a sheet pan covered with plastic (skin side down). Finely chop the zest of the three fruits. Sprinkle the zest on the salmon pushing it gently into the flesh. Pour the liquor and orange extract over the salmon. In a separate bowl, mix the salt and brown sugar and coarsely ground peppercorns. Pour the mixture over the salmon, pressing it into the flesh. The coating should be so thick you can't see the salmon underneath. Wrap with plastic. Put an additional sheet pan on top of the salmon and weigh it down with something heavy. Make sure the weight is distributed evenly and put in the refrigerator for 24 hours. Remove from the refrigerator and wipe off the aromatic coating. Slice on the bias and serve.

Steps:

• place salmon in a glass baking dish.
• combine remaing ingrediants in a seperate bowl.spread over the salmon.
• cover with foil or plastic wrap.
• refrigerate for 6 hours.turn the fish and fridge for 6 hours.
• repeat process for 48 hours.
• scrape off the salt mixture.
• slice thinly.
• serve on rye toast or crackers.

Steps:

• Whisk syrup and salt in small bowl until well combined.
• Place salmon in a container just big enough to hold them in a single layer.
• Pour syrup mixture over top, cover tightly and refrigerate overnight.
• Remove salmon from the brine and place on a roasting rack.
• Let it drain briefly; bake in a preheated 400F oven for 5- 7 minutes (depending on the thickness of the fish).
• To judge doneness, squeeze the fish or prod with a thin-bladed knife.
• The flesh should just begin to flake and will be moist and juicy inside.
• Meanwhile, place Chardonnay, mustard and cream into a small pot and bring to a boil; reduce heat and simmer for 8- 10 minutes to allow liquid to reduce and sauce to thicken.
• Reserve& keep hot while the salmon cooks.
• Just before serving, add the chives and swirl to combine.

Steps:

• To make the dry cure, combine all the ingredients. This will make about one cup. The mixture may be kept, covered, for six months or more. For this recipe, you will need four tablespoons.
• Rub each salmon fillet on both sides with two tablespoons of the dry cure and place in a glass baking dish. Refrigerate for six hours, or overnight.
• Remove fillets from the dish and rinse quickly under running water, just to remove excess cure. Place fillets on a raised grid surface to allow air to circulate around them. Leave to dry for three hours, or until the surface is dry and shiny.
• Forty-five minutes before cooking, light the charcoal fire.
• When ready to cook, throw a handful of wood chips on the coals. Add hot water to the water pan of the smoker, or an improvised smoker (see note). Place the fillets on the grid over the water pan. Cover with the lid and leave the fish for at least 45 minutes, depending on the thickness of the fish. Check periodically and replenish the fuel or chips if necessary. The smoker temperature should not exceed 190 degrees (use an oven thermometer). The fish is done when the flesh is firm to the touch.
• In a mixing bowl, whisk the olive oil, lemon juice and pepper to blend.
• Remove the fish from the grill and cut crosswise into serving pieces. Serve the fish immediately on its own with the vinaigrette, or on a bed of greens dressed with the vinaigrette.