Cured Salmon Update

After 24 hours

Homemade Citrus Cured Salmon

Okay verdict on my citrus cured salmon experiment: Loves! Been having lots of this with salad or on toast, plus its so cheap to make compared to buying it in the supermarket. Next time, I will be more generous with the zest. Was a little more cautious here because I don't want my salmon to turn out like I soaked it in Mama Lemon overnight.

I'm so glad I decided to revisit making this again after my last two attempts. I've always loved salmon especially in the form of sashimi or cured or smoked. However I must confess that it has been disappointing the few times I bothered to order any salad or sandwich with smoked salmon in it. There was so little salmon that I might as well be eating plain bread, which everyone knows I am not fond of.

So, hoorah for this latest success. Who cares if cured salmon is sometimes regarded as the poor man's smoked salmon? I'll be making this again soon! Yummeh!

Cured Salmon

I have tried making my own cured salmon on two occasions before. The first time I used an Asian inspired recipe of soya sauce and spring onions. It didn't work out too well, the salmon was much too salty and the sauce only served to hide the flavour of the fish. The second time, I stuck to the traditional Gravlax recipe of sugar, salt and dill. It turned out great but I learnt that I was not a fan of dill.

I then abandoned my efforts till I came across this recipe from Martha Stewart. I tried making it yesterday and since the salmon is still curing, I don't have any photos of the finished product yet but that will be coming up real soon!

* Martha's recipe calls for lemon, orange and lime zest. I didn't have orange and lime at home so I used lemon and calamansi zest from my calamansi plant instead. The salt/sugar rub ended up smelling pretty good so I assume it went well. Fingers crossed.