It stands to reason: the freshest ingredients taste the best and are better for you. Here’s a simple recipe that makes fresh ingredients the star.
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242 per serving
- 1 cup kosher salt
- 1 cup sugar, granulated
- 1/4 cup fennel seed, ground
- 2-1/2 pounds wild salmon, skin on
- cheesecloth, 1 two-foot piece
Mix salt and sugar together in a mixing bowl.
Blot salmon dry with a paper towel.
Fold cheesecloth in half and lay on a flat work surface; put a thin layer of salt and sugar mixture on cheesecloth.
Lay salmon on cheesecloth directly over salt mixture.
Season salmon with ground fennel seed; cover with remaining salt mixture.
Wrap salmon with cheesecloth and place skin-side down on a dish; refrigerate for a total of three days.
On day one, flip salmon so skin side is facing up. Rotate salmon each day thereafter for three days, draining any excess liquid from the dish.
On day three, rinse salmon under slowly running cool water and blot dry, being careful to remove all salt.
Slice salmon to desired thickness and serve with a petite salad of your liking.