Cured salmon can be used in many different applications and is extremely easy to make. This cured salmon + caviar dish was a crowd favorite at our oyster bar in San Francisco and is courtesy of Hog Island San Francisco Chef, Abel Padilla.
- 1 lb. skin-on King Salmon fillet
- 1 cup salt
- ¾ cup granulated sugar
- ½ teaspoon lemon zest
- ½ teaspoon lime zest
- ½ teaspoon orange zest
- ¼ cup pisco (or your spirit of choice)
- micro greens, to garnish
- purple radish, to garnish
- crème fraîche, to garnish
- caviar, to garnish
- finishing oil, (we love Agrumato Extra-Virgin Olive Oil with Citron)
TO CURE THE SALMON:
Mix salt, sugar, and citrus zest together. Place salmon in a small baking dish and sprinkle pisco (or your spirit of choice) all over the salmon. Completely cover salmon with salt mixture. Cover and refrigerate, flipping every 12 hours until cured, 24-36 hours.
A good rule of thumb: for each pound of salmon, up the curing time about a day. For example, 2 pounds cure for 48 hours, 3 pounds 72, etc.
When the salmon has finished curing, rinse with cold water and pat dry. Remove the skin and you’re ready to slice.
TO PREPARE THE DISH:
Slice cured salmon the diagonal and set aside. Place micro greens and thinly-sliced purple radish on your plate. Arrange cured salmon slices on top. Top with a small dollop of crème fraîche, followed by a scoop of caviar. Drizzle the plate with finishing oil and enjoy!