Salt Cured Salmon with Vodka, Juniper, Lemon & Rosemary

• Meat

  • 2 lb Filet king salmon

• Produce

  • 2 Lemons, zest from large
  • 1/4 cup Rosemary

• Baking & Spices

  • 12 Juniper berries
  • 1 tsp Peppercorns, whole
  • 1/2 cup Salt
  • 1/8 cup Sugar

• Beer, Wine & Liquor

  • 1/4 cup Tito's handmade vodka

Found on feastingathome.com

Description

Ingredients

• 2 pound filet king salmon (center, thivk cut)
• 12 juniper berries (optional)
• 1 teaspoon whole peppercorns
• ½ cup salt
• ⅛ cup sugar
• zest from 2 large lemons
• ¼ cup chopped rosemary ( or other herb)
• ¼ cup Titos Handmade Vodka

Directions

• Place salmon skin side down on a plastic lined sheet pan.
• Pat dry.
• Crush juniper berries and peppercorns (a course grind is fine)
• Place in a small bowl and add salt, sugar, lemon zest, chopped rosemary (or other herbs). Stir to combine. Add a scant ¼ cup of vodka, just enough to moisten the salt mixture.
• Stir and Spread evenly over the salmon, pressing it down.
• Wrap up tightly in plastic wrap. Place salmon in a baking dish, and set another slightly smaller baking dish over top, pressing down firmly. Pile up a few cans to weigh it down and refrigerate for 24 to 48 hours. 36 hours seems to be ideal.
• Unwrap the salmon and rinse the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.
• Notes: The longer you cure it, the saltier it will be. I find that it is perfect at 36 hours, but no longer than 48 hours.
• The cured salmon keeps up to 5-6 days in the fridge and can be frozen. To freeze, wrap tightly with plastic wrap so no air is in contact (which will discolor it) then place in zip lock bag. Sometimes Ill freeze in smaller portions. Thaw in the fridge for 24-36 hours.