Looks fantastic!!!
Question below — curious what cilantro will taste like at the end of the cure, or whether I should save it as a sauce for serving.
(post deleted by author)
A 3 lb batch last time, as 6 fat fillets.
Frozen without slicing, so I can pull out one at a time to defrost and slice as needed.
Gave away 2 already, 1 is for a friend, 2 for my aunt… or that’s the plan.
Sliced into one today — it’s a bit salty for me, so will soak it a bit to adjust. Otherwise well-flavored (and colored) — citrus, coriander seed, beets.
Making a note that freezing the cured fillets whole was less successful than slicing before freezing.
The outer layer oddly dried out a bit (no air inside, and double bagged to prevent freezer burn).
Did not happen when I sliced up previous batches before freezing - very odd. Now I’m wondering if I should wait to cure 3 lbs or so for Thanksgiving, because I don’t want to risk it happening again and I don’t want to slice it up because it transports better frozen in a solid block.
Tried a quick cure method I had come across a long time ago – salmon is sliced first, spread on a plate and then sprinkled with the cure ingredients.
Leave for 3 mins or 10 to 15 mins depending on who you’re listening to and what texture you want, then rinse or don’t, and serve.
I left it for about 15 mins, which gave me the same texture as the 2-3 day cure of a whole piece, and I rinsed before serving.
Very nice, and a quick fix if you need one.
I think I did 10 minutes with a rinse for this (Ora King). Helps the texture of fattier pieces immensely!
Lovely!
Bootieful! Are those shiso leaves? I’ll have to make gravlax again for the holidays. Always such a hit, and barely any work involved
Thank you!
Thanks!
https://tasteofculture.com/2021/03/16/edible-sakura-blossoms-leaves/
Salted cherry leaves. I made this in April last year, so I was nodding toward the season. Very tasty with salmon sashimi. I got the idea from a sushi place in Cambridge, MA that is sadly no longer open for eat-in.
Wow! Can you describe their flavor to me & what makes them such a good match for salmon?
Ideally you rinse and dry them so that they aren’t too salty, but they have a fruity quality and scent that pairs well against the richness of the salmon. That’s the best way I can describe it. A lot of the experience is the scent of the cherry leaf! You can pair it with other fatty fish, too:
Thanks for elaborating — I hope I get to try these someday. I’ve never seen them at any sushi place I’ve been to.
You’re most likely to see it during cherry blossom season. But, you can also find it for sale online. Then you can doctor some take out (or even try your own hand at a raw fish prep!)!