Directions
For The Cure
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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.
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2.Place a piece of parchment paper on a wire rack, and save it for later.
For The Salmon
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3.Thoroughly dry the Salmon to remove moisture
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4.Put the cure mix on the bottom of the parchment paper. Place the salmon, skin side down, on top of the cure mix.
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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
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6.Remove the salmon from the fridge and rinse off the cure.
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7.Thoroughly dry the salmon with paper towels.
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8.Slice the salmon sashimi-style.
For Serving
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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!
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