Here at Pepper, we enjoy eating out as much as the next person does. Going to our favorite food haunts, checking out newly-opened restaurants, and trying out the latest taste craze sweeping the country are all part of the job–and we love it. But we also understand that being a daily restaurant hopper is not an option for most people, not even for us. Sometimes, it’s best to save up and eat in.
We know, we know. Not everybody has a knack for cooking, and attempting a restaurant-quality dish seems even more ludicrous. But today’s recipe will ease it a bit by helping you on your path as a home cook. Let’s start off with something that seems complex but is actually pretty simple to do: curing your own salmon (using local ingredients!). We’re keeping things under a budget, so it’s nothing too over-the-top, but it’s definitely more than just any average salt and pepper cure. To guide you through the process, we’ve made a short step-by-step for you to follow.
After curing the salmon, we couldn’t help but try it ourselves. We used thinly sliced strips of the fresh pink fish for a very straightforward sandwich. Layered with kesong puti slices in between sesame buns, we could still taste the raw salmon flavor – with the subtly citrusy, herbal hint from the cure.
How to Cure Your Own Salmon
Total Time: 24 hours + 10 minutes | Yield: 2 servings
Ingredients
- 400 g salmon
- 1/3 cup lemongrass, chopped thinly in strips
- 1/3 cup malunggay
- 1/3 cup salt
- 1/3 cup sugar
- Zest of 1 lime
- Zest of 1 dalandan
- Zest of 1 orange
- Zest of 1 grapefruit
Procedure
- First wash the salmon, and then pat it dry with a paper towel after.
- Mix all the ingredients, in their proper proportions, in a bowl.
- Position cling wrap so that it’s able to hold the cure mixture. Pour half of the mixture onto cling wrap.
- Put the salmon on top of the cure in the wrap, and then cover it by pouring the other half of the cure on top.
- Place everything into a container, and refrigerate for a minimum of 12 hours. The longer you allow the salmon to cure, the richer the flavors will be.
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