Equipment
Ingredients
Main
- 1020 g salmon, skin and bones removed
Curing Mixture
- 200 g kosher salt, coarse
- 100 g granulated sugar
- 18 g black pepper, cracked
Herb and Shallot Puree
- 60 g cilantro
- 30 g parsley
- 225 g shallots, peeled
Molasses Glaze
- 168 g molasses
- 12 g cayenne pepper
- 5 bay leaves
Spice Rub
- 12 g paprika
- 12 g ground coriander
- 18 g black pepper, ground
- 18 g black pepper, cracked
For Serving
- 40 ml mustard oil
- 8 rye toast, toasted
Nutrition (per serving)
Method
In a mixing bowl, combine the coarse salt, sugar, and 18g of cracked black pepper. Mix thoroughly.
Place the salmon on a platter and coat both sides evenly with the salt and sugar mixture.
Place cilantro, parsley, and peeled shallots into a food processor. Pulse until the mixture forms a smooth puree.
Spread the herb and shallot puree over both sides of the seasoned salmon. Cover the platter tightly.
Refrigerate the salmon to cure for 2 to 3 days.
Remove the salmon from the refrigerator. Scrape away the herb and salt marinade and discard. Use paper towels to pat the salmon completely dry.
In a small saucepan, combine molasses, cayenne, and bay leaves. Bring to a boil, then reduce heat and simmer for 1 minute. Remove from heat and allow to cool slightly.
Brush the warm molasses glaze over both sides of the dried salmon.
Mix the paprika, coriander, and remaining black peppers. Sprinkle this spice rub evenly over the glazed salmon.
Return the salmon to the refrigerator and chill overnight for at least 12 hours.
Slice the salmon thinly on a bias. Serve with mustard oil and rye toast.
Chef's Notes
- Ensure your salmon is very fresh and of high quality, as it will be consumed raw after curing.
- Patting the salmon extremely dry after curing is crucial for the glaze and spice rub to adhere properly.
- The curing time can be adjusted slightly based on the thickness of your salmon fillet. For thinner fillets, 2 days might suffice.
- For a more intense pastrami flavor, consider adding a pinch of liquid smoke to the molasses glaze.
- When slicing, a very sharp knife is essential for clean, thin cuts that showcase the texture of the cured salmon.
Storage
Refrigerator: 5 days — Keep tightly wrapped to prevent drying out.
Freezer: 1 month — Wrap tightly in plastic film and foil.
