Irish Whiskey Cured Salmon

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line rimmed baking sheet with plastic wrap. Rinse fillet and pat dry with paper towels.
  • Arrange fillet, skin side down, on baking sheet and brush salmon flesh with the whiskey.
  • In a small bowl, combine the brown sugar and the salt. Rub mixture all over the salmon flesh.
  • Wrap plastic wrap securely around fillet. Top with another sheet of plastic wrap.
  • Place second baking sheet on top of fillet and place a heavy skillet or several cans on top to weigh it down.
  • Refrigerate fillet at least 48 hours and up to 72 hours.
  • Remove top baking sheet and unwrap fillet. Rinse under cold water to remove any salt residue that remains. Pat dry with paper towels.
  • Cut salmon flesh into very thin strips and serve with Irish soda bread or black bread and creme fraiche and thinly sliced red onion.
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