Lay out a double layer of foil big enough to fit a side of salmon.
Pour half of the cure onto the middle of the plastic wrap. Spread half the cure on the foil and put the salmon down. Traditionally salmon was cured to preserve it for longevity. Applying a dry rub of salt and sugar to the fillet is the most common way of doing this, and gravadlax is probably the most well known version using the winning combination of dill and mustard. This cured salmon recipe is SO EASY guys. First, combine the cure ingredients in a bowl and mix to combine. Place a large piece of plastic wrap over a large baking sheet. SALMON CURE (for 1 side of salmon skinned) In a bowl combine: 1 ½ cups salt 1 ½ cups sugar 1 tsp red pepper flake 2 bay leaves crumbled 1 Tbs ground fennel seed 2 tsp ground black pepper 1 tsp ground juniper berries zest of 1 lemon.
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Pour half of the cure onto the middle of the plastic wrap. Spread half the cure on the foil and put the salmon down. Traditionally salmon was cured to preserve it for longevity. Applying a dry rub of salt and sugar to the fillet is the most common way of doing this, and gravadlax is probably the most well known version using the winning combination of dill and mustard. This cured salmon recipe is SO EASY guys. First, combine the cure ingredients in a bowl and mix to combine. Place a large piece of plastic wrap over a large baking sheet. SALMON CURE (for 1 side of salmon skinned) In a bowl combine: 1 ½ cups salt 1 ½ cups sugar 1 tsp red pepper flake 2 bay leaves crumbled 1 Tbs ground fennel seed 2 tsp ground black pepper 1 tsp ground juniper berries zest of 1 lemon.
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