I love salmon, and I love raw salmon even more! If it wasn’t super unhealthy and unbalanced I could probably just eat sushi for the rest of my life…well maybe sushi and bacon!
Anyway, you might remember that a little while ago I cured a whole side of salmon with beetroot to make gravlax as a dinner party style piece, but now I wanted to show you how to make perfect cured salmon fillets just for you! All you need for this is a couple of supermarket salmon fillets (you know, the ones that come vacuum packed in twos!) some table salt, and a few bits and bobs for extra flavour!
This makes safe to eat, relatively cheap, and seriously tasty cured salmon. The best part is, that you get the saltiness of smoked salmon, without having to smoke it and without the extortionate price tag!
Delicious, homemade, raw cured salmon fillets!
- 2 Regular Salmon Fillets
- 150g - 200g Fine Table Salt
- 1 Lemon (zest and juice)
- Handful Spring Onions (finely chopped)
- 1tbsp Sugar
- Mix the dry ingredients together, and then add the chopped spring onions, zest of the lemon and finally the lemon juice. Stir until it has formed bit of a paste.
- Place your salmon fillets on some cling film and then cover with half of the salt mix. Turn over and cover with the rest of the salt.
- Wrap the fillets in cling film tightly, and then place in a container with a plate or bowl on top of them to apply pressure. Put them in the fridge and leave for 1 - 2 days.
- When ready, remove the fillets from their packaging and rinse the salt off under a cold tap.
- Slice up and enjoy however you like, with salad, rice, or even on its own!
This is syn free on Slimming World as the sugar isn't absorbed into the fillet, instead the salt and sugar mix draws moisture out of the salmon so you don't have to syn it. Not suitable for pregnant women.