Cured Salmon | James Arthur Smith | Salmon Marine | cooking with sustainable seafood | サーモンマリネ |

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

salmon fillet

🥗Healthier: trout fillet

💰Cheaper: canned salmon

Canned salmon is more affordable and has a similar flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and adds creaminess.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Dried dill is more shelf-stable and cheaper.

Start with a little over a pound of salmon and kampachi.

Measure 30 grams of sea salt and 12 grams of brown sugar for the cure.

Add some cracked black pepper and smash garlic.

Slice carrots, onions, and celery and add them to the bowl with salt and sugar.

Mix the salt, sugar, and vegetables together to create the salt cure.

Place the salt cure in a compostable plastic bag along with the salmon.

Squeeze out as much air as possible from the bag and seal it.

Marinate the fish in the fridge for 12 hours.

After 12 hours, remove the fish from the fridge and take it out of the bag.

Place the fish in a bowl of ice water to wash off the surface and any remaining vegetables.

Pat the fish dry with paper towels.

Slice the salmon thinly using the sharpest knife you have, removing the bloodline if necessary.

Plate the cured salmon with microgreens and edible flowers for garnish.

Include roasted salmon collars on the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens