RECIPES | Cured salmon is something that’s so simple to make at home, and the result is a textural and flavour delight. It’s healthy and super versatile – able to be used in a wide variety of recipes.
Preparation Time: 15 minutes / Curing Time: 2 days / Serves: 2-4
- 300g sashimi grade salmon fillet, skin removed
- 25g salt
- 25g brown sugar
- 1/4 tsp fennel seeds
- 6 Juniper berries
- 3 black peppercorns
- 30g banksia honey
- 1 bay leaf
- 20ml water
- Mix together the sugar and salt.
- Generously coat both sides of the salmon with the sugar and salt mixture and tightly wrap the fillets in cling film.
- Place the fish in the fridge for 24 hours.
- Remove the fish from the cling film, rinse off the sugar and salt, and pat dry.
- Set the salmon aside.
- Place the juniper, peppercorns, fennel seeds and bay leaves in a pan and lightly toast for 2-3 minutes.
- Add the honey and water to the spices and bring to a simmer.
- Remove from the heat and allow it to cool.
- Once the glaze is cool, coat the salmon on both sides, and place in the fridge overnight lightly covered in cling film.
- Slice the salmon thinly and serve cold.
If you are not a fan of the spices used above you can use any herbs/spices that take your fancy. Feel free to experiment!