The deep, rich hues of wild-caught salmon come from astaxanthin, a potent antioxidant known to reduce inflammation, nourish the skin, and support healthy nervous system, brain and immune function. Like omega 3 fatty acids – also found in abundance in wild salmon – astaxanthin degrades when exposed to heat.
No fear, though! Today Jenny from Nourished Kitchen is sharing her secret for succulent home-cured salmon as part of an exclusive sneak peek into her online class, Get Cultured! How To Ferment Anything. This is a delicacy that even my 20 month old appreciates, so don’t think it is too hoity-toity for the dinner table!
difficulty: easy | yield: 2 filets | time: 5 mins (active), 3 days (marinating)
How To Cure Salmon (Lox) At Home - Exclusive Video Tutorial From Get Cultured!
- 1 cup coarse unrefined sea salt (where to buy unrefined sea salt)
- 1/4 cup spices and herbs of choice fresh or snipped dill, juniper, caraway, coriander and peppercorns
- 1/4 cup fresh whey optional
- 2 filets wild-caught salmon
- Stir coarse sea salt with spices and fresh whey, if using, until the spices are evenly distributed in the salt.
- Lay one salmon filet flesh side up and pour half the salt and spice mixture over the fish, sandwiching the other filet on top of the first.
- Season the outside of the salmon filets with the remaining mixture, and wrap the sandwiched filets of salmon in plastic wrap or cheesecloth as tightly as you can.
- Place the wrapped salmon in a resealable plastic bag on a plate. Place a second plate over the first to weight down the fish. Turn the fish once a day for three days.
- Brush off excess salt and spice, slice fish as thinly as possible and serve.