This recipe teaches you how to make cured salmon at home

Cured fish is a very popular choice for brunch and breakfast buffets all over the globe. However, it may be a little daunting to prepare at home. How What can you do to cure your own fish at-home?

Top Chef Alum Melissa KingThe new series’ host is. Tasting WildCuring is possible, according to Dr. fish It was her first job in a professional kitchen. Yahoo Life reveals that it was her first job when she was younger. “I worked as a chef at events and banquets at the Getty Museum, Los Angeles. For breakfast banquets we had to make curedlox. I can recall curing large pieces of salmon and finding it fascinating and very easy.

What is cured salmon?

King states that curing fish is a great way to cook fish in winter when ovens and stoves can be overloaded with holiday preparations.

King says, “I love it because there really isn’t much to do.” “You don’t have to turn on the stove or have any kind of fire … cured fish is a preservation method where you use salt to preserve — and essentially cook — a piece of fish.”

“It’s a very traditional way of preparing fish … it actually extracts the moisture and creates a natural brine, then essentially cooks the fish,” she continues. “I think a lot of people get a bit intimidated by cured fish, so they outsource it and purchase it pre-done, but … it’s quite easy to do.”

How to cure fish

King says that most people have all the ingredients to make beautiful, impressively cured fish right at home. She explains that everyone has salt and sugar at their home and that it is a 50/50 mix of sugar and salt that you add to the fish. “It takes some time. All you have to do is wait and let the time take its course. This results in a truly beautiful product the following day.

While salt and sugar seem like basic staples, you can make something truly delicious with different styles and types of them, along with your favorite flavors.

King says, “It really begins with your base salt and sugar.” You have the option to experiment with sugar types, and then you can think of spices or herbs or citrus notes. You can add lemon zest, lime zest, orange zest, or more herbaceous ingredients. [use] You can also use thyme or dill. You can really have fun with it and play with different spices like coriander — basically all the things you have in your staple pantry at home, you can utilize this technique with.”

King said that she enjoys infusing flavors from her heritage when she experiments with cured fish.

“I am always looking to intertwine the Asian pantry into the recipes I am trying to create,” she says, “so I took a fairly traditional cured salmon recipe — the base technique — and added in tamarind and lemongrass, as well as Thai chilies and palm sugar, to really amplify the Asian pantry and add a unique twist to the original lox.”

How to select the right fish for curing

Under the seasonings, salt, sugar, and seasonings, the best part is the great portion of the fish. King advises that whole fish should have clear eyes. The skin should be clean and not look greasy. And the smell — follow your nose. It shouldn’t smell fishy.

She explains that seafood is from the ocean, but should have a pleasant smell and red gills if it has the head intact. And just look for beautiful cuts — make sure it’s not handled improperly.”

King, who spoke to Yahoo Life in support of her partnership Alaska SeafoodHere are some more tips to help you find the perfect fish. “I think for myself whenever I’m looking for, or just to get the perfect piece of fish. [shopping] “I’m always buying Alaskan seafood at the grocery store near me,” she said. It’s almost guaranteed that your fish will come from wild and sustainable sources when you see the mark at the grocery shop.

Melissa King’s top tips for fish-curing

King says that once the fish has been selected and the right flavor combination is created, there are some insider tips that will make fish-curing easier while producing a better product.

King says, “I believe the most important thing to do is press it: I always stress when you make any type of cured fish to weight it down.” “Get some cans from your pantry and put those heavy tomato cans right on top — or wine bottles — anything you have to weigh down the fish.”

King says, “It will help extract greater moisture from the fish to make a better product.” King also explains that King uses a taller baking dish to bake his fish. Will Leach liquid. I also like to cover it completely with plastic wrap so that the liquid brine does not touch the fish’s surface. This really helps to draw out moisture.

King states that once the fish is ready for consumption, the options for serving are endless. “I love being a chef. [cured fish] Potato cakes can be served on top of a latke. She says that you can simply pan fry the potatoes and then crisp them up. Then, add the lox and slice it right on top. “You can do scrambled eggs or eat it even just plain with a little crème fraîche and capers, and call it a day. It’s simple and versatile.

Do you want to learn how to cure fish at home? King shares his recipe below.

Alaska Salmon Cured with Tamarind Lemongrass

Melissa King, Chef Alaska Seafood

Serves 4-6

Ingredients:

• 1 side fillet of wild Alaska King or Sockeye Salmon (about 3-4lbs), skin on, scales and pinbones removed

• 1 cup kosher Salt

• 1 cup granulated palm sugar, or light brown sugar

• 2 stalks of lemongrass, aromatic root parts only, finely chopped

• Finely chopped Thai chilis

• Grated zest of 3 limes

• Grated zest of 2 oranges

• 1 ounce unflavored vodka

• 4 ounces jarred tamarind purée

Instructions:

1. Prep the salmon. Dry the salmon on both sides. Place the salmon skin side down on top of a double-layer of plastic wrap.

2. Mix the salt cure mix: In a large bowl, combine sugar, lemongrass chilis, zest, and kosher salt. The mixture should be rubbed on salmon until it is completely coated. In a small bowl combine the vodka with the tamarind paste. It should be similar to thin honey. If necessary, add a little more vodka. Sprinkle the vodka/tamarind mix evenly on the salmon. Add the salt and sugar mixture to make sure it’s fully absorbed into salt.

3. Cover the salmon with the plastic wrap. Place the salmon onto a sheet tray. Let the fish rest in the refrigerator for at least 8 hours. After 12 hours, brush the juices with a toothpick and then return to the fridge. The flesh will be translucent, slightly firm, and ready for you to eat by the end of the second day.

4. Serve: Slice the salmon and remove the wrapper. Remove any salt cure residue and wipe clean. The salmon should be rubbed well to dry. To serve, slice the salmon at an angle.

Serving suggestions Serve with a dollop of crème fraîche, Alaska salmon roe, crispy shallots and cilantro.

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