Back at it! Found a nicely shaped piece of salmon at the store and decided to try a “wet” cure using a fennel and onion paste.
Used Atlantic salmon this time for a more unctuous outcome than the previous iterations with wild Alaskan salmon.
As an aside - marinated fennel after its sat for a while has a cucumber-ish flavor to me - noticed it in leftover fennel fattoush a while ago, and reiterated now. (I should say that I dislike cucumber, which is why the change in fennel stands out.)
The recipe has a 3 day wet cure, followed by a 1 day rest after rinsing and rewrapping the salmon. I sneaked a few slices before rewrapping of course!
.
.
.
.
