SALMON CURING RECIPES RECIPES
GRAVADLAX | SALMON RECIPES | JAMIE OLIVER RECIPES
A firm favourite from my travels, this beautiful, delicate dish sums up everything I love about Swedish food: it’s elegant, clean and fresh, it looks incredible and is a doddle to make. You’ll be so proud when you see the finished result.
Total Time 20 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Peel and trim the beets and place in a food processor with the salt, sugar, vodka and dill.
- Finely grate in the lemon zest, add the horseradish, finely grating it if fresh, then blitz until combined.
- Rub a little mixture on to the salmon skin, then place the salmon on a large tray, skin side down, and pat the remaining mixture all over it so that the flesh is completely covered.
- Cover the tray tightly with clingfilm. Pop a weight on top to help pack everything down evenly, then put the whole thing into the fridge for 36 hours. Please use your instincts here – if you have a particularly chunky side of salmon you may want to leave it for up to 48 hours to allow for proper penetration.
- Once cured, unwrap the fish, then, holding the fillet in place, pour the juices down the sink and rub away all the salty topping (it’s messy, so you might want to wear gloves).
- Pat the fillet dry with kitchen paper, then tightly wrap in clingfilm (sometimes I like to cover the salmon with freshly picked dill before wrapping, for bonus flavour). Put back into the fridge until needed, where it will keep happily for up to 2 weeks.
- To serve, use a long sharp knife to slice the salmon thinly at an angle and, as the knife touches the skin each time, kink it off, lifting away the salmon.
- Arrange the slices on a board or platter as you go. Delicious with a simple salad and good wholemeal sourdough, as part of a seafood platter, served up at a party or even as part of a festive brekkie spread.
Nutrition Facts : Calories 128 calories, FatContent 7.1 g fat, SaturatedFatContent 1.5 g saturated fat, ProteinContent 15.5 g protein, CarbohydrateContent 0.4 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.9 g salt, FiberContent 0.1 g fibre
CHRISTMAS SMOKED SALMON RECIPES - BBC GOOD FOOD
Try our top Christmas smoked salmon recipes and Add a touch of luxury to festive brunches, starters and canapés. Use up leftovers with our clever ideas
Provided by Good Food team
Number Of Ingredients 1
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BEETROOT GRAVADLAX | FISH RECIPES | JAMIE OLIVER RECIPES
Curing your own salmon is actually pretty easy, and this way gives you a lovely vibrant pink colour
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 452 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 452 calories per serving
- This recipe may sound like a lot of work, but curing your own salmon is much easier than you think. You do need to plan ahead, as the flavours need about two days to sink into the salmon properly, but it’s worth the wait.
- You’ll only spend about 20 minutes doing the actual curing, and you’ll end up with a delicate pink gravadlax which tastes impressive. Although curing is easy, it is important to follow the measurements, so try to get a side of salmon as close as possible to the weight I’ve suggested here. For the first cure, blitz the beetroots, orange and lemon zest, and bashed juniper berries in a food processor until you get a fairly smooth paste. Transfer this to a bowl and stir in the rock salt and sugar. Pour in the gin and give it a good mix.
- Lay the side of salmon skin-side down on a large baking tray and slowly pour over the beetroot cure. Use a spatula to spread it all over the salmon flesh. Once it is all well covered, wrap the salmon in a double layer of greaseproof paper then wrap it tightly with cling film and place it in the fridge for 24 hours.
- The next day, take the salmon out of the fridge and carefully unwrap it so you can rinse off the cure. Either use 100ml of cold water or gin. Hold the salmon over a baking tray and pour a splash at a time over your salmon. Use a spoon to gently push the beetroot cure off the fish. By now it should have shared its wonderful flavours with the fish and turned it a really vibrant colour. Put the rinsed salmon to one side and run the tray under the tap.
- For the second cure, mix together the chopped herbs, grated horseradish and gin. Put the salmon back into the clean tray, skin-side down, and pack the herby cure onto the salmon using your hands. Make sure you cover all the flesh – you don’t want any air getting to it. Wrap it again with a double layer of greaseproof paper, then a tight layer of cling film. Pop the salmon back in the fridge for another 24 hours.
- The next day your salmon will be perfectly cured and ready to eat. You don’t need to rinse off that second cure – simply slice the salmon as finely as you can on an angle so you get gorgeous thin slices of gravadlax tinged with pink and topped with herbs. Pile these onto a plate and serve with a couple of slices of buttered brown bread, and some watercress and wedges of lemon.
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NEXT LEVEL SALMON EN CROûTE RECIPE - BBC GOOD FOOD
Take salmon en croûte to chef standard. Succulent salmon, cream cheese and dill are encased in crisp puff pastry with a pickled cucumber side
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Main course
Calories 619 calories per serving
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Main course
Calories 619 calories per serving
- To make the pickle, put the cucumber and onion in a bowl. Tip the vinegar, sugar and a pinch of salt into a pan and bring to the boil. Once the sugar has dissolved, pour over the veg, toss well and set aside. Can be made up to two days ahead and kept in the fridge. Slice the en croûte into six portions and serve with the pickled veg on the side.
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SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRES…
You’ll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 306 per serving
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 306 per serving
- Serve the salmon with a spoonful of mushrooms on top or on the side.
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SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRES…
You’ll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 306 per serving
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 306 per serving
- Serve the salmon with a spoonful of mushrooms on top or on the side.
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CURED SALMON RECIPES - GREAT BRITISH CHEFS
Cured salmon recipes. Cured salmon recipes. Cured salmon info. Traditionally salmon was cured to preserve it for longevity. Applying a dry rub of salt and sugar to the fillet is the most common way of doing this, and gravadlax is probably the most well known version using the …
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Jun 29, 2021 · Curing raw salmon fillets in a combination of salt, sugar, dill, and lemon zest for 90 minutes, then soaking them in sake for an hour, gives the fish an exceptionally silky texture and delicate ...
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HOW TO MAKE SALMON GRAVLAX - SIMPLY RECIPES
Jul 01, 2021 · Sprinkle some of the curing mixture down the middle of a 12-inch glass or ceramic baking dish and sprinkle some of the dill on top. Set one of the pieces of salmon, skin side down, on top of the salt mixture. Sprinkle half the remaining salt mixture and half of the …
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Nov 04, 2021 · When it comes to salmon, most home cooks stick to oven roasting or pan searing these pink, buttery fillets. What most people don't realize is that curing salmon is just as easy as your go-to salmon preparation method. Sure, it takes a bit more time, but …
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30 BEST SMOKED SALMON RECIPE IDEAS | RECIPES, DINNERS AND ...
Nov 12, 2021 · There are a couple of preparation methods, but in general, smoked salmon is made by curing and smoking the fish. (Fun fact: lox is cured, but not smoked). (Fun fact: lox is cured, but not smoked).
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May 25, 2021 · Ingredient amounts for making this salmon lox recipe are on the recipe card below. How To Make Lox. Rinse salmon. Rinse under cold water and pat dry. Prep salmon for curing. Lay out a piece of plastic wrap and sprinkle with fresh dill, sea salt, and white pepper. Place salmon …
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Jul 28, 2017 · Salmon is a fish that I do consume regularly. I especially like it cold cured or smoked. Gravlox is a method of preserving salmon by curing it in dry brine without the use of smoke. It takes about 3 days to mature. Smoked salmon …
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SMOKED SALMON - WIKIPEDIA
Dry curing: This method is a method often used in Europe, in which salmon fillets are covered with a mix of salt, sugar, and sometimes other spices (traditional London Cure smoked salmon uses salt only). Dry curing tends to be faster than wet brining, as the salt tends to draw out moisture from the fish during the curing …
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SMOKED SALMON VS. LOX: WHAT'S THE DIFFERENCE? | EPICURIOUS
Mar 15, 2017 · Smoked salmon uses up an entire side of salmon. The curing process varies depending on the size of the fish, says Lee-Allen. Smaller salmon are salt-cured, while the big ones …
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BEEF JERKY RECIPES (75+ HOMEMADE JERKY RECIPES ...
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Feb 26, 2019 · Remove the weights and pan and flip the salmon. Place the weights and salmon bacon on the wrapped salmon. Repeat this every 24 hours until the salmon should be firm to the touch at the thickest part, and fully cured after 3 days. You might also enjoy: Hot Smoked Salmon. When the salmon …
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WHAT IS LOX-AND HOW IS IT DIFFERENT FROM SMOKED SALMO…
Mar 24, 2020 · Smoked salmon, meanwhile, is cured or brined and then smoked. It can be cold-smoked (slowly exposed to smoke for a few days, but is never fully cooked) or hot-smoked …
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HOW TO SMOKE SALMON - SMOKED SALMON RECIPE | HANK SHAW
Aug 12, 2012 · This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon. You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon.
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HOW TO MAKE COLD SMOKED SALMON - ALL THINGS BARBECUE
Feb 26, 2019 · Remove the weights and pan and flip the salmon. Place the weights and salmon bacon on the wrapped salmon. Repeat this every 24 hours until the salmon should be firm to the touch at the thickest part, and fully cured after 3 days. You might also enjoy: Hot Smoked Salmon. When the salmon …
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WHAT IS LOX-AND HOW IS IT DIFFERENT FROM SMOKED SALMO…
Mar 24, 2020 · Smoked salmon, meanwhile, is cured or brined and then smoked. It can be cold-smoked (slowly exposed to smoke for a few days, but is never fully cooked) or hot-smoked …
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HOW TO SMOKE SALMON - SMOKED SALMON RECIPE | HANK SHAW
Aug 12, 2012 · This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon. You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon.
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SWEET SMOKED SALMON RECIPE | TRAEGER GRILLS
Place a sheet of tin foil on top of a long, rimmed baking sheet. Place a layer of plastic wrap on top of the tin foil layer. Sprinkle 1/3 of the curing ingredient mixture on tin foil. Lay the salmon fillet, skin side down, on top of the cure mixture and spread another 1/3 of the mixture on the flesh side of the salmon.
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CURED SALMON GRAVLAX (CRAZY EASY ... - RECIPETIN EATS
Apr 07, 2017 · Some recipes use as much as 750g/1.5lb salt + sugar to 1 kg / 2 lb of salmon. Some recipes use as little as 175g/6oz of salt + sugar. Then curing times range from 12 hours to 3 days. Now finally, I have Cured Salmon Gravlax …
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SALMON CANDY RECIPE - HOW TO MAKE SALMON CANDY | HANK SH…
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From wikihow.com
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