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Maple Cured Wild King Salmon
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By Stu Stein with Mary Hinds and Judith H. Dern
Posted July 23rd, 2007
This article is reprinted with permission from The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans, by Stu Stein, (2004, New Society Publishers)
The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans
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Servings: 12
Author Notes: 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.

Serve this salmon with Maple Mustard Dressing (see links below for recipe).
Ingredients: 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
Instructions: 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.


 

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