Tarragon & Fennel Scotch Cured Salmon
This utterly unique recipe for tarragon & fennel scotch-cured salmon will take your next brunch to the next level. It's simple to make 3 days in advance, producing a salmon with rich, infused flavor.
Servings: 6
Calories: 66kcal
Ingredients
- 1 filet coho salmon
- ¼ cup turbinado sugar
- ¼ cup sea salt
- 1 tbsp fennel seeds
- 2 tbsp white pepper
- 3 tbsp scotch
- 1 bunch fresh tarragon
Instructions
- Mix your sugar, salt, fennel, and white pepper in a bowl.
- Take a large piece of foil and lay it over your workspace. Cover with a sheet of parchment paper.
- Place your salmon skin side down on the parchment paper. Coat both sides of your salmon filet in the entire mixture.
- Cover the top of the salmon with the fresh tarragon. Pour the scotch over the filet. Wrap the salmon in the parchment paper and wrap the parchment covered salmon in the foil.
- Place your wrapped salmon filet on a baking sheet, and cover with another baking sheet (see photos below).
- Put weights, cans, or books on top of the salmon and refrigerate for 3-4 days.
- After 3-4 days, remove the wrapping and rinse the cure off of the salmon. See photos.
- Pat dry, slice, and serve.
Nutrition
Calories: 66kcal | Carbohydrates: 11g | Sodium: 4717mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 55IU | Vitamin C: 1.4mg | Calcium: 36mg | Iron: 1mg
