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Salmon, maple cured

Source of Recipe

from fabulousfoods


Recipe Introduction

from Cheri: Serve this salmon with Maple-Mustard Dressing. Wine Suggestion: Traditionally, cured salmon or gravlax is served with ice-cold Aquavit. Vodka or a flavored brandy from Clear Creek Distillery from Portland, Oregon makes a good alternative. Salmon, maple cured

1 cup kosher salt
3/4 cup maple sugar
3 cups dill, coarsely chopped
2 tablespoons cracked white peppercorns
1 wild King salmon filet (about 3 pounds), skin on, pin bones removed
1/4 cup Grand Marnier or Triple Sec

1. Mix together the salt, maple sugar, dill and peppercorns.
2. Place the salmon, skin side down in a stainless steel pan. Spread salt mixture over the salmon, pressing down gently.
3. Drizzle Grand Marnier or Triple Sec over salmon.
4. Cover salmon with plastic wrap. Place another pan on top of salmon and weigh down lightly.
5. Refrigerate for 24 hours. Remove from refrigerator, pour off excess liquid and refrigerate again for an additional 24 hours.
6. Salmon is cured when the flesh is firm to the touch. Wash off cure and dry well.
To Serve:
Slice salmon into very thin slices. Serve with Maple-Mustard Dressing, baby greens and toasted brioche.
Makes Approximately 12 - 14 Servings


Maple Mustard Dressing:
1/3 cup champagne or white wine vinegar
1 tablespoon maple syrup
1 teaspoon whole grain mustard
1 shallot, minced
1 cup vegetable oil
salt and pepper to taste

In a bowl, combine vinegar, syrup, mustard and shallot. Season with salt and pepper. Whisk in oil and refrigerate until needed. Makes About 1 1/2 Cups.