Chef Rachel’s Cured Salmon

Step 1: In a small bowl, combine the salt, sugar, Sauvignon Blanc, cilantro, and spices.

Step 2: On a work surface, lay a sheet of plastic wrap large enough to extend beyond the length of the salmon. Spread ⅓ of the curing mixture in the center of the wrap to serve as a bed for the salmon. Place the salmon skin-side down.

Step 3: Pour the remaining curing mixture over the salmon. Fold the plastic wrap over the salmon and seal. Place in a ceramic vessel (in case any liquid from the mixture seeps out of the plastic)

Step 4: Refrigerate the salmon for 24 hours.

Step 5: Flip the salmon over after 24 hours. After another 24 hours, remove from the cure, unwrap and rinse the cure.

Step 6: Using a sharp knife and a damp kitchen towel nearby, gently and thinly slice the salmon, after each slice, clean the blade of knife to ensure a clean cut each time. 

Chef’s note: Cured Salmon can be enjoyed in several ways:

-       Over potato galette or hash browns, with crème fraiche, chives, red onion

-       Bagel with cream cheese

-       Use the trim or any small pieces and mix into or top deviled eggs for a fancy flare

-       Thin crackers, crème fraiche and thinly sliced red onion

-       Over scrambled eggs at breakfast

-       Top avocado toast

-       Cucumber rounds topped with cream cheese, salmon, dill and a caper, as an hors d’oeuvre

-       Dress mixed greens, frisée with light vinaigrette, chives, poached egg and salmon