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8 to 10
Brad Farmerie, from "The Art of Blending" by Lior Lev Sercarz
1 side of salmon (with skin; about 3 pounds), pin bones removed
1/2 cup kosher salt
2 bunches parsley, coarsely chopped (4 cups)
2 medium shallots, thinly sliced (2 cups)
1 jalapeño pepper, seeded and finely chopped
With a paring knife, make 1/2-inch deep slits in the salmon skin about every 3 inches. Cut the salmon into 2 pieces about two-thirds of the way down the salmon fillet (the skinnier portion will cure more quickly). Place the salmon, skin side down, on a rimmed baking sheet.
In a bowl, combine the sugar and salt. Spread 1/2 cup of the mixture evenly over both sides of the salmon. Sprinkle the flesh side of the salmon with 1/4 cup of Coquelicot spice blend.
In a bowl, combine the remaining 1/2 cup of the sugar and salt mixture with the parsley, shallots, jalapeño and fennel seeds and let stand for 15 minutes, then pack the mixture all over the flesh side of the of both pieces of salmon to form a crust. Place the fish on a wire rack on top of a baking tray, cover with plastic wrap and refrigerate. As the salmon cures, liquid will be drawn out of the fish. Once a day, baste the salmon with the juice that has collected at the bottom of the tray. The smaller tail piece will be cured in 2 days, and the larger piece will take about 4 days.
When the salmon has been cured, remove and discard the herb crust. Briefly rinse under cold water and pat dry with paper towels. Sprinkle the remaining 1/4 cup of the Coquelicot onto the flesh side of the fish, pressing gently to pack it onto the fish. Cover with plastic wrap until ready to serve.
To serve, use a sharp knife to cut the salmon into thin slices on the bias. Serve on flatbread, toast or bagels spread with labneh or cream cheese.
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