Cured Salmon with Sangrita
Considered a delicacy across many cultures, cured salmon is an alternative to grilling or baking. An assortment of herbs and spices help draw out the fish’s natural liquids, while adding flavor. Serve it with a refreshing, tomato-based sangrita.
8 oz salmon fillet, skin optional
1 lime, zest and juice
1/2 t ground pepper
1 t crushed coriander
1 t crushed red pepper
3 T kosher salt
1/4 c sugar
1 T minced garlic, about three cloves
1 T chili powder
1 t dried oregano
1 c tomato juice
1/2 c lime juice
1/2 c orange juice
1/2 t kosher salt or smoked salt
1 t hot sauce (Chipotle Cholula or Tapatio)
pinch of fresh ground pepper, optional
Place salmon in a medium or large, sealable plastic bag. In a bowl, mix the lime zest and juice and dry ingredients then add them to the bag with the salmon. Seal the bag and shake gently to evenly coat.
Refrigerate for three days, flipping once each day. Excess moisture from the salmon will collect in the bag so it’s recommended to put a bowl or plate under the bag to prevent spills.
Rinse well and dry uncovered in the refrigerator for 2 hours or overnight. Slice thinly to serve. Any remaining fish can be wrapped in plastic and refrigerated for up to a week, or frozen and stored longer.
Serve with very thinly sliced red onion, capers, toasted bread**, and crème fraiche.
For sangrita, mix all ingredients. Adjust heat and salt if desired. Serve cold, preferably in a frozen glass with a salted rim.
* Not to be confused with wine-based sangria, spicy and tangy sangrita is often paired with good tequila.
** To make this recipe gluten-free friendly, use gluten-free bread.