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scott eggers
Posts:
949
From:
Chicago
Registered:
8/25/07
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(3 of 3)
Jun 9, 2009 8:26 PM
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Lisa,
This is sort of like lox with a citrus flavor. "Cook" is not the term to use, if it had the juice of the citrus the acid would cook it. It is draws out the liquid and imparts a flavor. Officially it is raw since it hasn't been heated or put into acid bath to cook. I think it would be great on the grill (Haven't tried it , I live in a high rise = no BBQing). Try some before you grill, if you like it ok, if not grill or broil it. I happen to like lox but not the price.
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(2 of 3)
Jun 9, 2009 6:28 PM
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Does the "cure" cook the salmon somehow? Ever since I tried it once accidentally when I was little I've never been able to stomach raw salmon. Does it still look and have the texture of raw fish after you prepare it this way? It sounds interesting and I love salmon infused with citrus flavors.
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Lisa
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scott eggers
Posts:
949
From:
Chicago
Registered:
8/25/07
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(1 of 3)
Jun 3, 2009 11:23 PM
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From the B&B. It was great with a bagel and cream cheese. I will be makeing a Salmon Terrin for a sunday brunch. I will post it soon.
NOTE: This recipe is for a full side of salmon ( 3 lbs.). I did this with just a little over 1 lb of salmon - I just did 1/3 of the salt and sugar listed and half the zest (I froze the rest of the zest for later).
zest of 1 orange
zest of 1 lemon
1.5 cups superfine sugar
10 oz sea salt
1 side of salmon, filleted, skinned, pin bones removed
for serving: orange and lemon zest
Mix the zests together with sugar and sea salt (not the zest for serving). Rub this over the entire surface of the salmon (front and back), and wrap the fillet in a few layers of plastic wrap. Place in a dish (it might well leak liquid) and refrigerate for 3 days. (personally, I think it could be in there for much less - it was pretty firm after 3 days.. next I am going to try for two days)
Take the salmon out of the fridge after 3 days, remove the plastic wrap, and wash the fillet under cold water, to remove the cure. Wrap again in plastic wrap, and pop in the freezer for 12 hours.
Defrost the salmon in the fridge. When slightly defrosted slice the salmon into thin slices. I like to lay the knife almost parallel to the cutting board, and just literally shave thin slices diagonally across the salmon fillet.
I added a few shots of liquid smoke to the salt and sugar mixture.
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Edited by 2598976 at 06/03/2009 8:40 PM PDT
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