Tequila Cured Salmon

Recipe courtesy Alex Garcia

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Rated 5 stars out of 5
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  • Read 2 Reviews
Total Time:
24 hr 20 min
Prep
20 min
Cook
24 hr 0 min
Yield:
20 servings
Level:
--
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Ingredients

  • 4 cups brown sugar
  • 6 cups salt
  • 2 red onions, peeled and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 3 red peppers, cored, seeded and roughly chopped
  • 3 green peppers, cored, seeded and roughly chopped
  • 3 yellow peppers, cored, seeded and roughly chopped
  • 2 lemons, cut into 8 wedges
  • 2 limes, cut into 8 wedges
  • 3 cups tequila
  • 1 (8 to 10 pound) salmon fillet
  • 1 cup black pepper, freshly ground
  • Serving suggestion: sweet corn cakes (cachapas) or Cuban crackers

Directions

Mix together sugar and salt. Puree onions, carrots, peppers, lemons, and limes together in a food processor. Combine sugar mixture and puree. Add tequila. Pour half of the mixture into the bottom of a large pan. Coat flesh side of salmon with pepper. Place salmon in the pan (skin side up). Cover salmon with remaining mixture and place another pan on top with plenty of weight. Refrigerate for 2 days.

To serve, slice thinly and place on top of sweet corn cakes, Cachapas or Cuban crackers.

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Read all 2 reviews

  • on August 30, 2012

    Flag

    Save some cost --cut the recipe in half and see how much liquid you REALLY need. Use 1/3 of the salt and don't add the tequila until everything else is ready for the salmon. I threw out half of the recipe because I didn't need it.

    people found this review Helpful.
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  • on June 20, 2004

    Flag

    This is such a delicious recipe, and so easy to make. My boyfriend goes to Alaska every year to visit friends up there, and they absolutely love the cured salmon he brings up for them that I've made.
    I use only one third the amount of salt, though.

    people found this review Helpful.
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