Fresh Fish Recipes

Coriander-Cured Salmon

From Daniel Bruce
Yield 12 servings

For Salmon
1    2 ½ to 3 lb. skinless, boneless side of Atlantic or Nova Scotia Salmon
½ c.    salt
½ c.    granulated sugar
½ c.    coriander seeds, crushed
½ c.    cilantro leaves, roughly chopped
1/8 c.    cracked black pepper

Place seasonings in bowl and mix together. Lay out a sheet of plastic wrap (enough to wrap salmon), and place half of the cure in the same shape as the salmon onto plastic.  Lay salmon on top of cure and cover salmon with remaining cure. Wrap well with plastic, place onto sheet pan, and refrigerate 44 to 48 hours.  Remove salmon from cure and slice thinly.  Serve with fennel salad and horseradish sauce.

Salad
1      piece fresh fennel, top removed
1     cucumber
1     red pepper, seeds removed
1 tbs.    fresh fennel bulb
1 tbs.    virgin olive oil
Juice of 1 lemon
Salt and pepper to taste

Thinly slice fennel against grain. Thinly slice red pepper and cucumber and place into bowl. Season lightly with salt and pepper and add lemon juice.  Let sit 1 hour, drain off excess juice, and add fennel and olive oil.

Horseradish Sauce
1/8 c.    grated horseradish (lightly drained)
¼ c.    sour cream
Salt and pepper to taste

Combine and serve with salmon.