Curing foods by rubbing or injecting them with a salt mixture and letting that salt do its magic over a period of time is a very popular way of preserving throughout the world (via The Seattle Times). For many of us, “salted and cured” might conjure up visions of delightful charcuterie boards with bits of dried ham and sausages artfully arranged with cheese, bread, and a nice glass of wine. Ina Garten is no stranger to that sort of platter, especially given her expertise as both a cook and party planner (per Barefoot Contessa). But curing isnt only for meats. Its a process that is used with fish as well, particularly in parts of the world where fish is abundant and winters are long.
Curing isnt just for professionals and butchers, either. Adventurous home cooks can easily do it themselves in their own kitchen. Naturally, Garten, the hostess with the mostess, has quite a recipe for home-cured salmon (via Food Network). Curing fish often involves some form of high-proof-alcohol, since alcohol boosts flavor as well as helps prevent the growth of bacteria. The list of ingredients isnt long, though. In addition to a three-pound piece of fish cut into two large fillets, Garten uses Pernod (which has a mild anise flavor), fresh dill, salt, peppercorns, and fennel seeds to coat the salmon. After coating the fish with the dry and wet ingredients, she wraps it in plastic wrap.
While the fish is curing, you flip the sides several times to keep things evenly distributed, but theres not much more to it. After the time is completed, you unwrap the fillets, scrape off most of the herbs and seasonings, and slice thinly (per Food Network). Garten suggests layering the delicate pink morsels on mini pumpernickel bread triangles which have first been smeared with Gravlax sauce, a tangy mixture of mustards, seasoned with some salt, sugar, vinegar, and dill.
Curing isnt just for professionals and butchers, either. Adventurous home cooks can easily do it themselves in their own kitchen. Naturally, Garten, the hostess with the mostess, has quite a recipe for home-cured salmon (via Food Network). Curing fish often involves some form of high-proof-alcohol, since alcohol boosts flavor as well as helps prevent the growth of bacteria. The list of ingredients isnt long, though. In addition to a three-pound piece of fish cut into two large fillets, Garten uses Pernod (which has a mild anise flavor), fresh dill, salt, peppercorns, and fennel seeds to coat the salmon. After coating the fish with the dry and wet ingredients, she wraps it in plastic wrap.
Curing foods by rubbing or injecting them with a salt mixture and letting that salt do its magic over a period of time is a very popular way of preserving throughout the world (via The Seattle Times). For many of us, “salted and cured” might conjure up visions of delightful charcuterie boards with bits of dried ham and sausages artfully arranged with cheese, bread, and a nice glass of wine. Ina Garten is no stranger to that sort of platter, especially given her expertise as both a cook and party planner (per Barefoot Contessa). But curing isnt only for meats. Its a process that is used with fish as well, particularly in parts of the world where fish is abundant and winters are long.
Once that fish is good and soaked, it needs some pressure in order to cure properly. But most of us dont have industrial machines lying around the house to do the job. Whats a Barefoot Contessa to do? Can it — literally. Garten recommends putting the wrapped salmon in a deep dish and then taking a number of heavy cans (which, presumably, you already have somewhere around), using them to weigh down the fish as it cures. You let the fish sit for two to three days so that time, salt, and spirit can do their work (via YouTube).
When I was in New Zealand some decade or so ago, wwoofing*, occasionally I would be allowed to work some of my wwoof-hours in the restaurant kitchen. The chef there made gravlax. It seemed so easy and tasted so delicious, I’d since then always intended to try making it myself, but never got around to it until I had the brainiac idea to do this Christmas Around the World thingy and came upon a recipe for gravlax while researching Sweden. Though gravlax is not just made in Sweden (obviously it’s made in New Zealand and Texas now, too!) IKEA sure has made it synonymous with Sweden. And if that puts you off at all, keep in mind that I have written out clear instructions for assembly of the gravlax with nary a pictogram nor tiny wrench in sight.
Gravlax translates to “grave salmon” or “trench salmon” though I like the ry of “grave salmon” because it gives you full permission to serve this for a Halloween party. Originally, it described salmon that was preserved by burying it in the sand and allowing it to ferment. Now, it’s more like you just bury the salmon in a grave made out of a baking dish and a bunch of salt and sugar and then put it in the fridge. It’s not cooked exactly, but it is cured, sort of like ceviche.
*That stands for “world wide opportunities on organic farms”. Basically, you show up on a farm (in my case, it was a large garden that supplied a lodge restaurant that was located in a national forest accessible only by boat) and work in the dirt in exchange for food and lodging. It was an absolutely wonderful experience and I highly recommend it to anyone.
This recipe was adapted from Ina Garten. I leave mine to cure in the fridge for four days and it was perfect. To store it longer, drain the brine and wrap it up tightly and refrigerate up to seven days.
Serve thin slices (cut away the skin) on dark rye bread or rye crackers with sour cream or cream cheese, capers, lemon, fresh dill, mustard or horseradish … any of those things are great. It would also be good tossed in a pasta salad or in a crepe or an omelet.
Ina Garten’s Cured Salmon with Dill and Pernod | Barefoot Contessa | Food Network
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