Cured Salmon

Serves 1
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Directions

  1. 1Freeze the salmon for a week to kill off any worms, as recommended by the FDA.
  2. 2Freeze the salmon for a week to kill off any worms, as recommended by the FDA.
  3. 3Freeze the salmon for a week to kill off any worms, as recommended by the FDA.
  4. 4Calculate the cure (sugar and salt ratio) based on the weight of your salmon.
  5. 5Calculate the cure (sugar and salt ratio) based on the weight of your salmon.
  6. 6Calculate the cure (sugar and salt ratio) based on the weight of your salmon.
  7. 7Tightly wrap the salmon with the cure.
  8. 8Tightly wrap the salmon with the cure.
  9. 9Tightly wrap the salmon with the cure.
  10. 10Weigh down the wrapped salmon.
  11. 11Weigh down the wrapped salmon.
  12. 12Weigh down the wrapped salmon.
  13. 13Put the salmon in your fridge for a couple of days.
  14. 14Put the salmon in your fridge for a couple of days.
  15. 15Put the salmon in your fridge for a couple of days.
  16. 16Wash off the cure from the salmon.
  17. 17Wash off the cure from the salmon.
  18. 18Wash off the cure from the salmon.
  19. 19Pat the salmon dry.
  20. 20Pat the salmon dry.
  21. 21Pat the salmon dry.
  22. 22Slice the cured salmon.
  23. 23Slice the cured salmon.
  24. 24Slice the cured salmon.

Ingredients

  • 1 quality fillet salmon
  • 1 quality fillet salmon
  • 1 quality fillet salmon
  • salt
  • salt
  • salt
  • sugar
  • sugar
  • sugar

Equipment

fridge

Tips

  • Use a quality salmon.
  • Freeze salmon for a week to kill off any worms.
  • Calculate sugar and salt ratio based on the weight of the salmon.
  • Wrap the salmon tightly and weigh it down while curing.
  • Wash off the cure thoroughly before serving.