Yield 1 pound cured salmon Prep Time 15 minutes Total Time 25 minutes + Curing Time
1.5 pounds salmon (skin on, no bones)
1 to 1/4 cup JACK DANIELS OLD No. 7
1.5 cups coarse sea salt
1.5 cups brown sugar
1 fennel bulb (chop tops and slice bulb)
1/4 cup fennel seeds, toasted
1 lemon, zest only
1 tablespoon black pepper
Combine salt and sugar in a medium bowl with chopped fennel tops and lemon zest. Combine well.
Toast fennel seeds for a few minutes in a dry skillet over medium heat until fragrant. Combine with black pepper and sliced fennel bulbs in a small bowl.
Lay out salmon filet with skin side down and baste liberally with JACK DANIELS.
If you want the whiskey to be more pronounced marinate the salmon in 1 cup of whiskey for 30 minutes, then proceed.
Lay out two layers of plastic wrap and put down a third of the salt cure on the plastic.
Lay the salmon skin side down on the cure and cover with the other two thirds of the cure. Then top with fennel mixture.
Cover with another layer of plastic wrap and wrap tightly and store in a large plastic or glass container.
Place a plate over the wrapped salmon and set several No.2 sized cans on top to apply pressure onto the salmon.
The salmon will release liquid as it cures so be sure there are no holes in whatever you store it in.
Store in the fridge to cure for at least 24 hours. You can cure this for up to 3 days, turning once halfway through.
When salmon is done, rinse very well with cold water. If it is still too salty for you soak salmon in water for 20 minutes and then pat dry.
Use a sharp knife and thinly slice salmon at an angle taking it off the skin.
Serve with crackers, sour cream, red onions, capers, chives, etc.
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