I don’t know what prompted me to make my own cured salmon – but I’m so glad I did! Mario and I just can’t believe how much more delicious it is than the store bought stuff and it looks so beautiful and shiny too. It is perfect for breakfast on rye toast or a bagel with cream cheese. I think its even great for a light summer dinner with an assortment of salads. They are also great with another mystery item which I cannot reveal (yet) as I am surprising Mario with it for his birthday on Saturday. This recipe is such a success that it is inspiring me to try to cure other meats – watch this space… 🙂
- 1.5 medium red onions, peeled, quartered, juiced, and foam skimmed to yield 2 about 1 cup juice. Juice can be made by grinding onions in a food processor until liquefied, about four minutes. Strain the onions through a towel, squeezing to extract the juice.
- 1/2 cup kosher salt
- 1/3 cup granulated sugar
- 1/2 teaspoon ground white pepper
- 1 cups chopped fresh dill leaves (both stems and leaves)
- 1-2 pound salmon fillet skinned and bones removed
- 1/2 cup minced fresh dill
- Pour onion juice into a bowl. Add salt and sugar; stir to dissolve. Stir in pepper and the coarsely chopped dill.
- Place salmon in 2-gallon zipper-lock bag. Pour in marinade, seal bag, and place on a large plate or pan. Marinade should barely cover fish. Place another plate or pan over fish and set about 7 pounds of weight (heavy cans or bricks work well) on top. Refrigerate weighted fish until very firm, 12 to 18 hours, depending on thickness of fish.
- Remove salmon fillet from bag and dry with paper towels. Evenly distribute the minced dill over belly side of the fillet, then press dill into flesh. The salmon keeps for about 10 days in the fridge.