Dry Cured Fresh Salmon is truly excellent, even if it requires some time in preparation. I recommend trying this very simple recipe right away, especially in anticipation of the Christmas holidays, because it could certainly enrich the Christmas Eve table. I marinated the salmon fillet for two days, which is the maximum, because I wanted a well-seasoned food. If you prefer it softer, you can remove it from the dry marinade from 12 hours onwards. The most important thing in the whole process of this recipe is freezing the fish. By doing so, bacteria and any parasites are eliminated, ensuring you can safely and comfortably eat the food that is consumed raw.
Here is another dry marinade recipe and other raw fish ideas, always an extra idea for the upcoming Christmas
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz skinless fresh salmon fillet
- 1 cup fine salt
- 3/4 cup granulated sugar
- 1 orange zest
- 1 lemon zest
- 1 bunch sage
- 1 sprig rosemary
- 1 sprig fresh mint
Tools
- 1 Bowl
- 1 Plastic wrap
- 1 Paper towels
How to Prepare Dry Cured Fresh Salmon
First, place the fresh salmon fillet in the freezer to freeze it for 92 hours, to ensure safe consumption when raw. Then defrost it strictly in the refrigerator. At this point, in a bowl, pour the salt and sugar and mix.
Add the zest of one lemon and one orange, coarsely chopped, fresh mint leaves, and rosemary needles.
Also add the sage leaves, thyme, and stir all the ingredients.
Finally, add the anise seeds to the mixture, and after mixing them well with a spatula, pour part of the mixture on the bottom of a bowl.
Place the defrosted salmon fillet on top, previously dried with paper towels, and cover it with the rest of the marinade. Once ensured that there are no uncovered parts, cover with plastic wrap and return to the refrigerator, allowing it to marinate for 48 hours.
After the necessary time has passed, remove the bowl from the refrigerator, take out the salmon, removing as much marinade as possible by hand, and finally rinse it well under running water.
Dry it immediately with paper towels, patting it well on both sides.
Serve your Dry Cured Fresh Salmon, simply sliced and brought to the table, or enriched with some tasty sauces or pickles.
Tips, Variants, and Preservation
You can preserve the marinated salmon for a few days in a glass or ceramic container with an airtight seal.
However, you cannot refreeze it because, despite the marinade, the food has not changed its state and remains raw.
You could only refreeze it once cooked.
If you don’t like the suggested aromas, no problem, feel free to use the ones you prefer, even pepper if desired.
