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Ingredients
Method
- 400g boneless, skinless wild salmon
- 85g coarse sea salt
- 85g caster sugar
- 1 tbsp crushed coriander seeds
- 1 crushed star anise
- A few chopped fresh coriander stalks
- 1 one-centimetre piece of root ginger, roughly chopped
- 1 tbsp sherry
- Line a tray with two layers of cling film, then place your salmon on top. In a bowl, mix together the salt, the sugar, the crushed spices, coriander stalks and chopped ginger.
- Scatter all of your spice and sugar mix all over the salmon, then pat it down to create a decent coating. Drizzle the sherry over the salmon, and then wrap it all tightly in the cling film.
- Place another tray on top of the seasoned and wrapped salmon, and get a couple of bean tins or whatever you have to weigh it down. Stick it in the fridge, and after twenty four hours, flip the fish over and weigh it down for another twenty four. After two days, the salmon is cured and will not need any cooking.
- To serve, unwrap the salmon, and wipe off the mixture. You can rinse it in some water and pat it dry, then slice it and serve it as you wish. Give it a try - you won’t regret it.
15 mins
4 serving
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