Cured Salmon
Ingredients
- 1 lb sushi grade salmon (salmon that is ok for eating raw), skin removed
- 3 tbsp salt
- 3 tbsp sugar
- 5 radishes, diced
- 1 jalapeno, diced
- 1 leek, sliced
- 3 garlic cloves, finely diced
- ½ tsp red pepper flakes
- ½ to 1 tsp salt
- ¼ tsp black pepper
- live oil or avocado oil, to cover
Instructions
- Place the salmon in a Ziploc bag with the salt and the sugar. Toss it around to coat and refrigerate overnight to cure.
- The next day, remove from the refrigerator, rinse off the salt and sugar under cold running water and dry the fish in paper towels.
- Dice the fish into small pieces. Add to a mixing bowl along with the radishes, jalapeno, leek, garlic, and spices. Start with ½ teaspoon salt and taste to see if you want more. Cover with the oil and mix. Transfer the fish to a container and refrigerate until ready to serve.
- Serve with crackers or sourdough bread or challah.
