Cured salmon from Secret Location
Executive Chef Montgomery Lau, Secret Location
Published Friday, August 21, 2015 8:30AM PDT
Last Updated Friday, August 21, 2015 12:04PM PDT
- 1 cup sugar
- ½ cup salt (Kosher diamond crystal)
- Zest of 2 lemons
- 1 bunch dill (roughly chopped)
- ½ tsp fennel seed (crushed)
- ½ tsp coriander seeds (crushed)
- Clean Fillet of Salmon (Sashimi grade – skin on, pin bone out)
Combine the sugar, salt, zest, dill, fennel seeds and coriander seeds in a medium bowl and mix well.
Trim off the thinner belly section and tailpiece of the salmon. Reserve the salmon skin for other purposes.
Rub the cure on top of the salmon fillet, completely covering the surface of the salmon until no flesh is exposed. Place the salmon into a container and cover with saran wrap.
Leave the salmon in the fridge and cure for 24-36 hours, depending on the thickness of the fish. You can tell that the fish is ready when the flesh is firm to the touch. Re-apply more cure if necessary.
When the salmon is ready wipe the cure off the salmon using a paper towel, removing all excess herbs. Slice thinly to serve or re-wrap to store in the freezer.
After curing, the salmon will have a shelf life of 4-5 days if stored in the fridge, or for long-term storage in the freezer.
- Zest of 6 lemons
- 2 egg yolks
- 40 mls water
- 70 mls lemon juice
- Pinch of saffron
- Pinch of guar gum
- 1 tsp salt
- 65 ml extra virgin olive oil
- 30 ml vegetable oil
Peel the lemon zest using a vegetable peeler, ensuring to take off the least amount of white rind.
Blanch the lemon peel three times. To do so, place the lemon peel into a pot of cold water and bring to a boil. Strain the lemon peel and discard the water. Repeat this process two more times.
In a blender, combine the blanched zest, egg yolks, water, lemon juice, saffron, guar gum and salt. Blend until completely smooth.
Turn the blender speed down to low and slowly add the extra virgin olive oil and vegetable oil into the blender. Do not add the oil too quickly, otherwise the mixture will not emulsify. Blend the mixture until completely combined.
- Drizzle the lemon dressing over top cured salmon and serve.