Cured Salmon
Equipment
Ingredients
- 2 large Himalayan Salt Blocks 6x9x2
- 1 bunch fresh dill
- 2 teaspoons freshly ground pepper
- 1/2 teaspoon Primal Kitchen Dijon mustard
- 1/4 cup Natural Sweetener optional
- 1 pound wild caught salmon fillet skin on, pin bones removed
Instructions
- Cover one salt block with half of the dill sprigs.
- In a small bowl, combine the dry ingredients.
- Place the salmon on the dill-covered salt block, skin down.
- Coat the flesh of the salmon with the dry ingredient mixture, and cover with the remainder of the dill.
- Place a second salt block on top, wrap the whole thing in plastic wrap.
- Put in fridge for 1 to 2 days. The thinner the salmon the less time you will need. Wild caught salmon is usually thinner than farm-raised salmon.
- Keep in fridge until the salmon becomes resilient but not firm to the touch. The top surface should be dry, the sides moist, and the flesh will be slightly opaque.
- When it is ready, unwrap, rinse off the spices, and pat dry. Serve skin side down with my "healthified" bread or crackers.
Nutrition
Calories: 92.8 | Fat: 2.8g | Protein: 15.1g | Carbohydrates: 1.1g | Fiber: 0.4g | P:E Ratio: 4.3