Name: Juniper & Orange Cured Salmon
Yield: 6
Ingredients: 1½ teaspoons coriander seeds (3 grams); 2 tablespoons dried rosemary (2 grams); 1½ teaspoons juniper berries (5 grams); ¾ teaspoon granulated dried orange peel (2 grams); ½ teaspoon cayenne pepper (1 gram); Toast the coriander seeds in a small skillet over medium heat, shaking the pan, until fragrant and golden, about 3 minutes. Transfer immediately to a spice grinder along with the rosemary and juniper and pulse until coarsely ground. Immediately mix with the orange peel and cayenne.; 3 tablespoons gray salt, or 2 tablespoons kosher salt; 1 tablespoon sugar; 6 sprigs fresh rosemary; 1 (1-pound) boneless, skinless salmon fillet (1½ inches thick)

Combining piney juniper berries and rosemary with orange results in a blend that’s reminiscent of mulled wine and other wintery treats, making this version an ideal appetizer for holiday parties and buffets.

Juniper & Orange Cured Salmon

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Author

Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz

Servings/Yield

6 to 8

Ingredients

For the Spice Blend

1½ teaspoons coriander seeds (3 grams)
2 tablespoons dried rosemary (2 grams)
1½ teaspoons juniper berries (5 grams)
¾ teaspoon granulated dried orange peel (2 grams)
½ teaspoon cayenne pepper (1 gram)
Toast the coriander seeds in a small skillet over medium heat, shaking the pan, until fragrant and golden, about 3 minutes. Transfer immediately to a spice grinder along with the rosemary and juniper and pulse until coarsely ground. Immediately mix with the orange peel and cayenne.

For the Salmon

3 tablespoons gray salt, or 2 tablespoons kosher salt
1 tablespoon sugar
6 sprigs fresh rosemary
1 (1-pound) boneless, skinless salmon fillet (1½ inches thick)

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Directions

Mix the salt and sugar with the spice blend in a small bowl. Place 3 rosemary sprigs in the bottom of a dish or container that will hold the salmon snugly. Sprinkle half the salt mixture over the rosemary and then place the salmon on top. Pat the remaining salt mixture all over the top of the salmon and then lay the remaining rosemary on top. Cover tightly with a lid or plastic wrap.
Refrigerate until the salmon is firmer and a deeper shade of orange, about 18 hours (some liquid should be pooling in the container). Rinse the salmon under cold water, discarding the rosemary and any remaining salt mixture, and pat it dry with paper towels. When ready to serve, cut the salmon into thin slices across the grain.