Tag Archives: salmon

Quick-cured Salmon

Versão em português

Salmão Chef John

For the second recipe of the Summer Tertúlias, I finally photographed one of my favorite recipes! This is a great thing to have on the fridge for a quick lunch – a simple salad or sandwich with a few slices of this salmon will get the job done. And what’s more, this recipe does not require a stove, which is ideal for the hot weather down here!

This must have been the first recipe I’ve watched from Chef John. Naturally, after testing it I became a fan! On Christmas, we served it with mini toasts and cream cheese, which I spiced with dill and pepper – it was a hit!

You’ll need:

1 piece of salmon – mine was approximately 1 kg, but the size doesn’t really matter, as the brine is the same

For the brine:

2 1/2 cups cold water

1/3 cup sugar

1/2 cup salt

Salmão Chef John

Start by removing the skin – or be smart and buy your salmon without the skin. With patience (and a sharp knife), the skin will come off.

Slice the salmon as if for sashimi – that is, 0.5 cm thick, give or take. It’s no big deal if your slices are thicker – all you have to do is leave them a little longer in the brine!

For the brine itself, you’ll need a bit of arm strength and faith: stir all the ingredients in a medium-sized bowl until the liquid is once again clear. For the first two or three minutes of stirring, you’ll be thinking “this is never going to get clear,” but here’s where the faith (and arm strength) comes in: it WILL turn clear, just keep stirring! 🙂

Set up a little workstation on your counter: the sliced salmon, the brine bowl, a clean plate to place the salmon when it’s ready, a cooling rack, and your cell phone (or a kitchen timer, if you’re feeling fancy). If you don’t have a cooling rack, just place some paper towels on your counter to soak up the excess liquid.

Place a few pieces of salmon in the brine and set your timer for three minutes. Don’t overfill the bowl – a single layer will do. When your timer rings,
transfer the pieces to the cooling rack (or paper towel stack). Put a new batch of salmon in the brine and repeat the process.

As the salmon dries off a little, place the pieces on a place – they should be close together, but not stacked. Cover the plate tightly with plastic wrap and refrigerate for 12 hours.

Serve with toast and cream cheese, or simply with some soy sauce!