Have you always thought that curing your own salmon would be super tricky? But did you know that it is actually one of the easiest (and most impressive!) cooking activities you can undertake? After chatting with a great friend recently, I decided it was high time I gave it a crack, and was so happy with the results, I decided to share…! Here is my recipe for Garlic infused extra virgin olive oil cured salmon.
-200g sashimi grade salmon
- 2tsp each ground juniper berries, ground cardamom, ground ginger
- 1/2 cup each brown sugar and sea salt
- 2 tsp @cobramestate garlic infused olive oil
Combine all dried ingredients.
Place salmon on a plate, sprinkle the cure mix onto the salmon flesh a little at a time, brushing off the excess cure mix in between sprinkles. This creates a skin between the salt layer and the flesh of the salmon.
Repeat this until the skin feels firm.
Pour the remaining cure mix over the salmon and rub it evenly so it is the same depth all over.
Cover and leave to cure in the fridge for 12 hours or overnight.
Remove from fridge and rinse under cold water to remove excess cure mix. Take Cobram Estate Extra Virgin Garlic Infused Olive Oil and drizzle over fish, coating evenly. Wrap in cling film and refrigerate for 1 hour to marinate.
Remove from fridge, slice thinly and serve!
Pairs well with capers, crackers and your favourite platter, or perfectly as part of a poke bowl!