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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preparation
preparation Time1 mins
cook Time
1 mins
servings
10
calories
242 per serving
ingredients
- 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
directions
Step 1
Mix salt and sugar together in a mixing bowl.
Step 2
Blot salmon dry with a paper towel.
Step 3
Fold cheesecloth in half and lay on a flat work surface; put a thin layer of salt and sugar mixture on cheesecloth.
Step 4
Lay salmon on cheesecloth directly over salt mixture.
Step 5
Season salmon with ground fennel seed; cover with remaining salt mixture.
Step 6
Wrap salmon with cheesecloth and place skin-side down on a dish; refrigerate for a total of three days.
Step 7
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.
Step 8
On day three, rinse salmon under slowly running cool water and blot dry, being careful to remove all salt.
Step 9
Slice salmon to desired thickness and serve with a petite salad of your liking.