Grilled Cured Salmon
Ingredients
- 1 Tbs. whole coriander seeds
- 1 Tbs. Sichuan peppercorns
- 1 dried cascabel pepper
- 1/2 C. turbinado sugar
- 1/4 C. smoked Danish sea salt
- 1/2 tsp. freshly ground black pepper
- 4 pieces skinless, boneless salmon fillet, about 1 3/4 lb. total
Directions
In a small skillet over high heat, toast coriander and peppercorns until fragrant, about 2 minutes. Transfer to a plate to cool. Place cascabel pepper in pan, and toast it on all sides until skin blisters, about 5 minutes. Let cool, then tear it into small pieces.
Combine toasted coriander seeds, peppercorns and cascabel pepper in a spice grinder. Grind to a fine powder. Combine powder with sugar, salt and ground black pepper in a medium mixing bowl. Sprinkle half this cure mixture onto a baking sheet lined with parchment or waxed paper. Shape cure into a flat mound that matches shape and size of salmon fillets. Place salmon on top, and cover with remaining cure. Cover with a small piece of parchment or waxed pepper, then wrap with plastic and refrigerate for 2 hours.
Scrape cure off salmon with knife. Preheat a grill or broiler. Grill or broil salmon, turning once, for a total of 5-7 minutes, or until slightly translucent in center.
Yield: 4 servings
Adapted from: Heartbeat
