April 5, 2008

Last week we told you about the Molasses cured Salmon my mother-in-law, Michele, made for our arrival in Denver. She very kindly sent us her recipe to share with all of you. The recipe isn't difficult just time consuming. It takes at least three days but it is well worth the wait!

1 large salmon filet (1 1/2 lbs.) center cut/even thickness

1/4 cup coarse salt (kosher)

1 tbsp sugar

1 tsp ground cumin

1/2 tsp ground allspice

1/2 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp ground nutmeg

1/4 cup dark molasses

2 tbsp dark soy sauce

buttered bread

garnishes - chopped onion, capers

Lightly score salmon in a lattice pattern so the salt, sugar and spices will penetrate. Place salmon in the center of a large piece of plastic wrap.

In a small bowl mix the salt, sugar, cumin, allspice, paprika, nutmeg and cayenne. Spread the mixture evenly on both sides of the salmon and wrap tightly in the plastic wrap. Place on a tray and refrigerate overnight (at least 12 hours, I recommend 24 hours).

After the alloted time, mix the molasses and soy sauce together. Unwrap the salmon. Pour 1/2 of the molasses mixture on top, spread evenly - turn over and coat the other side. I put it in a ziplock baggie....the wrap was a mess. Refrigerate another 24 hours.

Unwrap the salmon and remove from the marinade (most should be absorbed). Pat the fish lightly with paper towels and arrange on a wire rack over a tray. Refrigerate another 24 hours to dry out.

At serving time, slice the salmon thinly on a diagonal and serve on buttered bread. Garnish as desired.

Enjoy!