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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!

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