2 tablespoons ancho chile pepper powder (can be substituted with chopped dried anchos)
1 tablespoon chopped fresh ginger
1 ounce brandy
To prepare cured salmon, use only the freshest fish available. The curing process
works best with filets that are left with the skin on and scales and pin bones removed.
Fish vendors will usually scale salmon upon request. The filet should not be folded
or mishandled. This causes the flesh to separate, which will make slicing difficult
later. The recipe above is for a 2 to 2 1/2 pound filet.
Place 2 cups of the cure mix in a pan with sides at least 2 inches high. Spread
cure the size of the fish across the pan. Place salmon skin side down on top of
cure mix and cover with remaining cure mix. Place a second pan on top of the fish
and place a few pounds of weight on it (a stack of plates, canned goods or even
a brick works well). Allow fish to cure in the refrigerator for about a day and
a half. For best results, flip fish over twice during the process, each time recoating
Salmon will feel semi-firm when done. Do not allow fish to get hard, over-curing
will dry out the fish. When curing is complete, rinse fish briefly, then dry well
with paper towels. Wrap well and refrigerate until ready to slice and serve.
Posted by Don from NJ at Recipe Goldmine 8/8/2001 7:22 am
Source: Asbury Park Press - Another great recipe from our local paper, recipe
used with permission from
Dan Rothman, executive chef at Northstar Cafe in New Brunswick