We’ll it’s been awhile. I’m asking myself… where did the knowledge of curing, cutting or creating meals go? I’m a semi-active member of Fresh Direct (www.freshdirect.com); it’s mostly driven out from the fact that I’m located in New York. They have an entire section dedicated to “4 minute meals and ready to cook”. Have we shrunk to the depths of not knowing how to cook or is it the time/ energy to complete the meal?
This really can’t be true-- is it? What enters our bodies… do we think about it? Premade items equals things food that’s loaded with preservatives: Bicarbonate, glycerol, silicates, guar gum and a nice one called Tripolyphosphate. None of these sounds interesting… health wise- let’s not enter into that conversation.
I’ve created a few recipes and given a great deal of thought to what’s next? Salmon; let’s just visit the basic’s. Salmon is a common fish that is being “farm raised” on both coasts in cooler calm waters. Farm raised salmon has been feed food with “added color” to gain the salmon its red color. Yes, salmon kept in a large pen can’t eat nature food- which makes the color of salmon (what you eat is what you get). So it’s about paying a little more for something purer. I enjoy knowing that my money is going closer to the “farmer”, so it’s worth it. Finding the best product your hands can get on… and doing very little or using what you already have to make it tasteful.
I’ll take a 2 pound (center piece or a piece that’s close to even in size) mix 4cups of kosher salt with 1cup of sugar. Mix in large bowl salt and sugar: go over recipe below and use your creativity to come up with your own flavors. After mixing ingredients put half on sheet pan then place salmon skin side up onto salt mixture. A plate larger than the salmon will go on top with a weight (I use a bottle of wine= I always have one around). After 30 hours- check salmon… it should feel equally fire all around. If some parts are firm… and other parts are softer, you’ll need to wrap the firm part in plastic wrap and put back into the refrigerator. You need to have all part as firm as the other.
It’s easy… it takes time but it’s something that we know what’s inside. We can make the flavor all our own and it’s healthy. Take the time… plan ahead and create things yourself. The rewards are endless and it becomes an instrumental piece of the family, a time for the family to talk.
Natural Cured Salmon lox
2-3# Salmon filet (boneless) skin on
4 cups kosher salt (4*1 is the ratio)
1 cup sugar
2ea lemon peel (chopped small)
1ea entire bulb of garlic… skin on chopped small
Add one or may of the following- these are all ideas:
Cumin, fennel seed or bulb, cracked pepper, saffron, ginger… really the possibilities are endless.
Happy curing.
