Salt Block-Cured Salmon
We live less than a thirty-minute drive to the coast, and between our friends who fish for sport and our local markets, we enjoy salmon quite a bit during the summer months. On occasion, we like to cure our salmon using a Himalayan salt block. It adds an interesting texture and saltiness in sashimi and/or in sushi rolls. For brunch, we use the silky rich, cured fish as lox on an open-faced bagel with cream cheese, and pair it with a Sauvignon Blanc mimosa (SB and orange juice)!
Ingredients:
Fresh filet of salmon
Himalayan salt block
We suggest Foursight Clone 05 Pinot Noir
Using a filet knife, remove the skin. Extract any bones using tweezers.
Place the fresh salmon directly on the salt block and let sit for 30 minutes. You will see moisture pooling around the salmon. Flip the salmon and let sit for another 15-20 minutes, depending on how firm you would like for the second half of the salmon to be. You can omit flipping and enjoy the salmon on the rare side after the initial 30 minutes.
The salmon will be salty. Enjoy it as is as sashimi or use it in sushi rolls. Alternatively, dress it lightly with soy or teriyaki sauce.
