FISH: Give this simple home-curing method a trial. The result should not be too disappointing.

HOME-CURED SALMON:



1 lb. very fresh salmon filet, skin removed, in 1 piece


curing ingredients:

1 tbsp. cardamom pods
1 tbsp. black peppercorns
1 tbsp. each orange & lemon zest
½ cup kosher salt
¾ cup sugar
2 tbsp. vermouth



Use a spice grinder to coarsely grind cardamom and peppercorns. Add lemon and orange zest and grind together once or twice.

Combine salt and sugar and use half of the mixture to line the bottom of a glass or other non-reactive type of container large enough to hold the salmon filet without folding over.
Place salmon on top of this mixture and pour vermouth over it. Top salmon with remaining salt/sugar mixture; then gently rub in spice/zest mixture.

Cover dish with plastic wrap and set a plate on top of the plastic. Weigh down the plate with a few heavy canned goods placed in such a way that the weight of the cans is distributed evenly across the fish.

Transfer dish to the fridge and refrigerate for 48 hours. If, at the end of the curing time, the fish still feels squishy, refrigerate for another 24 hours. Fully cured, the fish should be firm to the touch. Cured salmon will keep up to 3 weeks in the refrigerator.

Slice into very thin slices to serve.