< Technique:
Buy the freshest salmon you can.
Pacific or Atlantic is fine; whichever
is fresher is the real target. You can
buy it by the side or in filets, but
steaks won’t really work for this.
Have your fishmonger remove the
pin bones for you, or do it yourself.
This requires a set of tweezers or
pliers to pull out the tiny bones
running down the center of the
flesh so they don’t get swallowed.
Mix together dry ingredients in a
bowl and set aside.
Spread the cheesecloth down on a
clean counter and fold it so that it is
double-ply.
Sprinkle about a half-inch or so of
the salt mixture on the cheesecloth
and place the salmon skin-side
down on top of the salt.
Pour the rest of the salt mix over
the top of the salmon, covering it.
Wrap the salmon securely in the
cheesecloth. You don’t have to go
crazy; it is really just to catch the
juices that will be forced out of
the flesh as the fish cures. It will be
drippy when you remove it from the
Ziploc bag. This is normal.
Pop the whole package into the
Ziploc bag and try to squeeze the
extra air out while you zip.
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Place in fridge for two weeks for a
full cure.
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When done, pull the fish out of the
bag and cheesecloth, rinse under
cold water, and slice against the
grain, meaning away from the head
and toward the tail.
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Arrange on a platter and
accompany with whatever you
like—and impress your guests!
Recommended wine pairing:
Iron Horse Wedding Cuvee (NV)
Ironhorsevineyards.com
Ferrari-Carano Fume Blanc (2015)
Ferrari-Ccrano.com