CURED SMOKED SALMON RECIPES

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DRY-CURED SMOKED SALMON RECIPE - NYT COOKING



Dry-Cured Smoked Salmon Recipe - NYT Cooking image

Provided by Nancy Harmon Jenkins

Total Time 4 hours 15 minutes

Yield 4 servings

Number Of Ingredients 11

1/2 cup kosher salt
1/2 cup brown sugar
1 1/2 teaspoons dried lemon zest
1 1/2 teaspoons dried basil
1/4 teaspoon freshly ground white pepper
2 pieces of salmon fillet, about 1 pound each
About 2 handfuls of soaked mesquite, apple or hickory chips
6 tablespoons olive oil
2 tablespoons lemon juice
Freshly ground pepper to taste
4 cups mixed greens (arugula, watercress, radicchio or other spicy bitter greens), optional

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.

Nutrition Facts : @context http//schema.org, Calories 728, UnsaturatedFatContent 34 grams, CarbohydrateContent 20 grams, FatContent 51 grams, FiberContent 1 gram, ProteinContent 47 grams, SaturatedFatContent 10 grams, SodiumContent 654 milligrams, SugarContent 19 grams

DAZZLING BEETROOT-CURED SALMON RECIPE | BBC GOOD FOOD



Dazzling beetroot-cured salmon recipe | BBC Good Food image

This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day

Provided by Barney Desmazery

Categories     Dinner, Main course

Total Time 30 minutes

Prep Time 30 minutes

Yield Serves 8, with leftovers

Number Of Ingredients 14

2 skin-on salmon fillets (about 1.3kg/3lb in total)
200g caster sugar
85g fresh horseradish (little finger-length piece) peeled and finely grated, or grated horseradish from a jar
3 medium raw beetroot (about 250g/9oz), coarsely grated (no need to peel)
140g sea salt flakes
1 bunch dill , chopped
1 frisée , or oak leaf lettuce, leaves separated
4 medium beetroot , cooked, peeled and diced
2 shallots , finely chopped
drizzle olive oil
200ml tub crème fraîche
juice 1 lemon
2 tbsp freshly grated horseradish or grated horseradish from the jar
handful dill fronds, roughly chopped

Steps:

  • Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.
  • Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don’t be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.
  • To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.

Nutrition Facts : Calories 306 calories, FatContent 21 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 23 grams protein, SodiumContent 2.27 milligram of sodium

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