Looking for the secret formula

[diamondfish]

I am looking for a recipe for what I call cold cure salmon. What I am refering to is sliced salmon, slightly thicker than salmon lox, it has cloves and I think sliced onions. I had it a few years ago and can't find a recipe for it. If I remember correctly it had a pickled look and texture.

If this sounds firmiliar, I would greatly appreciate the recipe. :cheers:

[WyldHen]

I have recipes for Gravlox and cold citrus cured and vodka cured salmon. I think the Gravlox has dill. All 3 are cured and not cooked. You could add cloves or onions, whatever you wish.

Would any of those work for you? :smile:

[diamondfish]

If you dont mind, I sure would like to have the recipe for the cold citrus cured salmon. I am tired, after all winter of prepairing salmon the same way, I want a new taste. :help:

[Okie]

One Day Citrus Cured Salmon

2 lb salmon skin on
Zest of one lemon
Zest of one lime
Zest of one orange
3 tbl Citronge liqueur
1 tsp orange extract
2 cup brown sugar
2 cup kosher salt
1/4 cup coarsely-ground pepper corns

Place salmon on a sheet pan covered with plastic (skin side down) Finely chop the zest of the three fruits. Sprinkle the zest on the salmon pushing it gently into the flesh. Pour the liquor and orange extract over the salmon.

In a separate bowl mix the salt and brown sugar and coarsely ground peppercorn mix. Apply this over the salmon packing it on. It should be so thick you can't see the salmon. Wrap with plastic. Put an additional sheet pan on top of the salmon and apply something that weighs about ten pounds. Make sure the weight is distributed evenly and put in the refrigerator for 24 hours.

Pull from the refrigerator wipe off the cure very well. Slice on the bias and serve.

Good Luck

[WyldHen]

Here are some other interesting takes...ENJOY! :cheers:

<font color="red">Tequila Cured Salmon </font> :wave:

4 cups brown sugar
6 cups salt
2 red onions, peeled and roughly chopped
2 carrots, peeled and roughly chopped
3 red peppers, cored, seeded and roughly chopped
3 green peppers, cored, seeded and roughly chopped
3 yellow peppers, cored, seeded and roughly chopped
2 lemons, cut into 8 wedges
2 limes, cut into 8 wedges
3 cups tequila
1 (8 to 10 pound) salmon fillet
1 cup black pepper, freshly ground

Mix together sugar and salt. Puree onions, carrots, peppers, lemons, and limes together in a food processor. Combine sugar mixture and puree. Add tequila. Pour half of the mixture into the bottom of a large pan. Coat flesh side of salmon with pepper. Place salmon in the pan (skin side up). Cover salmon with remaining mixture and place another pan on top with plenty of weight. Refrigerate for 2 days.
To serve, slice thinly and place on top of sweet corn cakes, Cachapas or Cuban crackers.
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<font color="red">Cubasian Cured Salmon </font> :blush:

2 Scotch bonnets
5 Thai chiles
1/2 cup brown sugar
1/4 cup kosher salt
2 ounces fresh ginger
3 lime leaves
1/2 cup Criollo mojo
1/4 cup mirin
1/4 cup sherry
1 pound salmon fillet

Place all ingredients in food processor or blender, and puree. Cover salmon with mixture and leave for 3 days, refrigerated, covered, and weighted down. Remove from cure and slice thin. Serve chilled.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~

<font color="red">Vodka &amp; Citrus Cured Salmon </font> :yay:

1 (2-pound) salmon fillet, with skin
1/2 cup kosher salt
3 tablespoons sugar
1/4 cup chopped fresh dill
1/4 cup lemon-flavored vodka
2 tablespoons grated lemon zest
2 tablespoons grated lime zest
2 tablespoons grated orange zest

Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers. Rinse the salmon under cold running water and pat dry. Place salmon, skin side down, on several large sheets of plastic wrap.
In a small mixing bowl, combine salt, sugar, dill, vodka and lemon, lime and orange zests. Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh. Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish. Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours.

Unwrap the salmon and rinse all of the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.

[scubadad]

Have a pickled salmon recipe that's close

This uses two brines. Make the second brine and let it cool off in fridge while first brine is doing it's thing.

Brine #1
1 cup non-iodized salt
1 cup water

Brine #2
1qt. white vinegar
1 1/2 cups sugar
Boil for 5 minutes

Also need:
white onion
bayleaf
whole cloves(optional)
jars- widemouth work best

Cut salmon into 3/4" cubes
Place into 13x9 pan - single layer
Pour 1st brine over and set in fridge overnight

Rinse fish,place in widemouth jars in layers
layer of salmon
sprinkle with allspice
layer of white onion
repeat
loose pack until jar is full
add 1 Bayleaf per pint
add 2 cloves per pint

Pour cold 2nd brine to cover
Refrigerate 10 days before eating