🌱 you can help plant more kelp

star
Cured King Salmon With Pickled Onions, Fennel, and Cucumbers

Directions

    For The Cure

    1. Image of In a bowl, mix together 3 tablespoons of coconut sugar,...
      1.

      In a bowl, mix together 3 tablespoons of coconut sugar, 3 tablespoons of salt, 2 tablespoons of chopped tarragon, and the zest of 1 lemon.

    2. Image of Place a piece of parchment paper on a wire rack,...
      2.

      Place a piece of parchment paper on a wire rack, and save it for later.

    For The Salmon

    1. Image of Thoroughly dry the Salmon to remove moisture
      3.

      Thoroughly dry the Salmon to remove moisture

    2. Image of Put the cure mix on the bottom of the parchment...
      4.

      Put the cure mix on the bottom of the parchment paper. Place the salmon, skin side down, on top of the cure mix.

    3. Image of Spread the remaining cure mix on top of the salmon....
      5.

      Spread the remaining cure mix on top of the salmon. Cover the salmon with the parchment paper, creating a pocket. Refrigerate the salmon for two days.

    After Curing

    1. Image of Remove the salmon from the fridge and rinse off the...
      6.

      Remove the salmon from the fridge and rinse off the cure.

    2. Image of Thoroughly dry the salmon with paper towels.
      7.

      Thoroughly dry the salmon with paper towels.

    3. Image of Slice the salmon sashimi-style.
      8.

      Slice the salmon sashimi-style.

    For Serving

    1. Image of Plate the salmon slices with pickled onions, pickled fennel, and...
      9.

      Plate the salmon slices with pickled onions, pickled fennel, and cucumbers.

    Recipe Note

    grade or steelhead. Techniques like this have been used for centuries in Northern Europe and today versions of this raw fish curing technique can be seen around the world. Enjoy! And please dont forget to rate and review this recipe if it was helpful!

    See more Blogs

    Polenta-Salmon-garlic-pom
    Polenta-Salmon-garlic-pom

    By Chef James on Jan 15, 2025

    Yuzu-Cabbage-Steelhead-chirashi-Bowl - SEATOPIA
    Yuzu-Cabbage-Steelhead-chirashi-Bowl

    By Chef James on Jan 15, 2025

    In process

    Super Green Steelhead Crudo with Herb-Algae Sauce - SEATOPIA
    Super Green Steelhead Crudo with Herb-Algae Sauce

    By Chef James on Jan 15, 2025

    Topped with lemon zest and microplastic-free salt, this crudo is as clean and healthy as it is delicious.

    Branzino with Parsley-Spinach Pesto: A Nutritious Gourmet Delight - SEATOPIA
    Branzino with Parsley-Spinach Pesto: A Nutritious Gourmet Delight

    By Chef James on Jan 13, 2025

    Garnished with radishes, cilantro, and more, it’s a dish that combines simplicity, flavor, and nutrient-dense ingredients. Perfect for weeknight dinners or entertaining guests!

    Braided Steelhead Lox Crêpe Recipe: A Healthy Holiday Tradition - SEATOPIA
    Braided Steelhead Lox Crêpe Recipe: A Healthy Holiday Tradition

    By James Arthur Smith on Jan 01, 2025

    Celebrate the holidays with a new tradition! This Braided Steelhead Lox Crêpe recipe combines the joy of crêpe-making with the healthful benefits of sustainably sourced seafood from Seatopia.

    Seatopia Yellowtail & Scallop Tartare: A Fresh Twist on Classic Crudo - SEATOPIA
    Seatopia Yellowtail & Scallop Tartare: A Fresh Twist on Classic Crudo

    By Chef James on Dec 25, 2024

    Yellowtail & Scallop Tartare is a simple, no-waste recipe that transforms sushi-grade trim into a show-stopping appetizer. Combining the delicate flavors of yellowtail and scallops with the crunch of fre...

    Seatopia Steelhead Crudo w/ Plankton Marino - SEATOPIA
    Seatopia Steelhead Crudo w/ Plankton Marino

    By Chef James on Dec 20, 2024

    Discover the unique flavors of Plankton Marino Crudo, a seafood dish that combines sushi-grade steelhead and marine plankton for a novel and nourishing nosh.

    Beet-cured steelhead lox on a wooden cutting board, garnished with fresh dill and lemon zest.
    Beet-Cured Steelhead Lox: A Regenerative Twist on a Classic

    By Chef James on Dec 16, 2024

    An Omega-3-rich delicacy featuring Seatopia's steelhead, organic beets, and fresh dill—perfect for elevating any occasion with flavor and wellness.

    Cured Fish Ham displayed on a wooden cutting board, resting on a bed of fresh dill and garnished with mint leaves and pomegranate seeds, ready to serve.
    Cured Holiday Fish Ham – A Festive Recipe for Omega-3 Lovers

    By Chef James on Dec 12, 2024

    Celebrate the holidays with this festive Cured Fish Ham recipe, packed with flavor, brimming with omega-3s, and garnished with vibrant pomegranate seeds and fresh mint. A nourishing dish that’s sure to impress!

    Plate of Blue Spirulina Sea Bream Sashimi, artfully presented with vibrant blue spirulina sauce and fresh sashimi slices, showcasing a sustainable and elegant seafood dish.
    Sea Bream Sashimi + Yuzu, Spirulina & Shiso

    By Chef James on Nov 29, 2024

    A simple, elegant dish packed with Omega-3s, detoxifying spirulina, and the health-boosting properties of Yuzu, rich in vitamin C and antioxidants. Shiso adds digestive support and anti-inflammatory benefits...

    1 / 10