I have always wanted to cure my own salmon. I remember watching an episode of Brunch at Bobby’s where B Flay (my nickname for Bobby) was curing a salmon. It looked so easy. I only needed planning because the salmon needs to cure for at least 2 days. And I needed a system for storing the salmon during the cure. Thanks to FoodSaver I had the answer for the storing system. I am happy to share this post for my Cured Salmon & FoodSaver Giveaway with my readers. That is right, another chance to give my readers a neat product.
If you are like me, there are one or two tools you would really like in your kitchen. If you are also like me, you cook way too much food for the audience – wait, I hear my wife now saying “how many people do you think we are having over for dinner?” It is no fun to cook for a few people and I love leftovers. But then, I do worry about wasting food. Problem solved – A vacuum sealer from FoodSaver.
I associated a FoodSaver with storing my extra food when I make too much but my first idea for its use was for storing the salmon during the cure. Was it hard to use? After the first time learning how to use this product, it is so easy. Takes only seconds. I know I sound like a commercial but this is a really practical and easy to use product. I am excited because I have already saved the extras from my Cured Salmon (yes, I made way to much) for a future date and have been thinking of creative new recipes.
- One 2-pound salmon fillet
- 1/2 cup dill
- 2 cups kosher salt
- 1 cup light brown sugar
- 1/4 - 1/2 cups vodka
- 1/4 cup lemon juice
- In a large bowl, combine all the ingredients.
- Drop the fish into the bowl and massage the cure mixture into the fish.
- Wrap the salmon using your FoodSaver vacuum sealer (I poured the liquid in the bag as well). Place in refrigerator for at least 48 hours (Put something heavy on the salmon to press in the cure).
- Turn the bag over a few times during the 48 hour curing process.
- Cut the bag open, remove the salmon and rinse the cure off under cold, running water.
- Pat dry and slice diagonally into paper-thin slices.
- Serve and enjoy!
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Salmon in Cure.
Salmon after Cure.
Sealing 1st side of Bag.
Putting Salmon in the 1/2 Sealed Bag.
Vacuum Seal and Sealing of Bag for 48 Hour Cure.
Serve and enjoy!