Fennel Cured Salmon

1. 1

   Mix salt, sugar, fennel fronds, and gin in a bowl. the mixture should feel like wet sand.

2. 2

   Lay out enough parchment paper and aluminum foil to wrap the salmon in. Place the parchment on top of the aluminum foil.

3. 3

   On the parchment paper, place enough of the salt mixture to create a thin bed for the salmon to sit on.

4. 4

   Place the salmon, skin side down, onto the mixture.

5. 5

   Tightly pack the remaining salt mixture around and on top of the salmon.

6. 6

   Wrap the salmon tightly in the parchment paper and then the aluminum foil.

7. 7

   Place the package on a baking sheet with deep sides (or similar dish). Place another baking sheet on top and weigh it down with about 5lbs.

8. 8

   Place the weighed down baking sheets in the fridge, for three days.

9. 9

   After the three days, remove the salmon from the fridge, rinse off any mixture, and pat dry.

10. 10

    Slice and serve as you like. I typically serve with small toasts, creme fresh, and capers.

* Per serving · 4 servings · Values may vary.

No additional tips available.