QUICK CURED SALMON RECIPE | ALLRECIPES
You're going to love this quick-cured salmon technique. While the process is incredibly simple, the potential variations are endless. Whether you're talking about the brine or post-cure seasonings, this is something that begs for adaptation. Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don't even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil, and/or thyme.
Provided by Chef John
Categories Main Dishes Seafood Main Dishes Salmon Salmon Fillet Recipes
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 272.2 calories, CarbohydrateContent 16.7 g, CholesterolContent 67 mg, FatContent 12.3 g, ProteinContent 22.6 g, SaturatedFatContent 2.5 g, SodiumContent 11457.7 mg, SugarContent 16.7 g
CURED MACKEREL RECIPE - OLIVEMAGAZINE
olive cookery writer Adam Bush shares his secret to super easy, super quick cured mackerel. All you need is a blowtorch! Read how to do it below, then give Adam's cured mackerel with fennel salad a go
Provided by OLIVEMAGAZINE.COM
Categories How to
Total Time 30 minutes
Number Of Ingredients 11
Steps:
- Lay each mackerel fillet on a chopping board, skin-side up. At one of the corners of the thick end of the fillet, tease away the top membrane using your finger. Imagine you are teasing the back of a sticker up, starting from the corner. Once you’ve got enough to pinch between your fingers, peel down gently towards the tail. Repeat with the other fillet. Turn the fillets over and, using a sharp knife, cut vertically down each fillet, a couple of millimetres either side of the central line of bones, creating 4 bone-free fillets.
- In a bowl, mix the fine sea salt, sugar and ground fennel seeds and coriander seeds.
- Sprinkle ¼ of this mix into a baking dish, lay the mackerel fillets, skin-side down, on top and cover with the remaining cure mix. Cover and chill for 1 hour.
- Put the sliced fennel in a bowl of iced water for 10 minutes. Segment the orange over a bowl, catching any juice and the segmented orange pieces. Add the olive oil, sherry vinegar, seasoning and the sugar and stir gently.
- Remove the mackerel from the cure and wash under gently running cold water. Pat dry with kitchen paper.
- Put the mackerel fillets on another clean baking tray, skin-side up, and blowtorch until the skin is blistered and crisp. Alternatively, heat the grill to high and grill the fillets for 1 minute – but keep an eye on them!
- Strain the fennel and toss it through the orange segments. Serve next to the mackerel fillets with a drizzle of dressing, a sprinkle of pumpkin seeds and a scattering of fennel fronds.
Nutrition Facts : Calories 392 calories, FatContent 27 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 4 grams fibre, ProteinContent 23 grams protein, SodiumContent 3000 milligrams of sodium
More about "quick cure fish recipes"
QUICK CURED SALMON RECIPE | ALLRECIPES
From allrecipes.com
Reviews 5
Total Time 2 hours 15 minutes
Category Main Dishes, Seafood Main Dishes, Salmon, Salmon Fillet Recipes
Calories 272.2 calories per serving
- 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.
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