Ginger-Cured Salmon
- Kid-friendly
- Heart-healthy
- Low sodium
- Gluten free
Ingredients
- 1/2 cup (125 mL) granulated sugar
- 1/3 cup (75 mL) sea salt
- 1/4 cup (60 mL) finely grated gingerroot (approx 2-1/2 oz/75 g)
- 2 lbs (1 kg) salmon fillet (with skin)
- 2 tbsp (30 mL) sake, dry sherry or vodka
- 2 (approx) English cucumbers
- 1-1/2 (approx) baguettes
- <strong>Radish Topping</strong>:
- 1 bunch red radishes
- 2 tbsp (30 mL) finely chopped green onion or chives
- 2 tsp (10 mL) rice vinegar
- 1/2 tsp (2 mL) granulated sugar
- Pinch salt
Preparation
Mix together sugar, salt and ginger; smear over both sides of salmon to coat. Place on plastic wrap, skin side down; sprinkle top with sake. Wrap well in plastic wrap. Weigh down with a bowl and refrigerate, turning twice, for 2 days.
Unwrap salmon. Scrape off curing mixture. Rinse quickly under cold water and pat dry.
Radish Topping: Finely grate radishes; place in fine sieve and lightly squeeze out moisture. Mix radishes with onion, vinegar, sugar and salt.
Thinly slice salmon, discarding skin (makes 40 to 50 slices); cut each slice in half. Thinly slice cucumbers and baguettes (you need 80 to 100 slices of each).
Place cucumber slice over baguette slice and top with half-slice of salmon. Spoon about 1/2 tsp/2 mL Radish Topping on each.
Makes 80 to 100 pieces.
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