Cubasian Cured Salmon

Total Time:
72 hr 10 min
Prep:
72 hr 10 min

Yield:
2 servings

Ingredients
  • 2 Scotch bonnets
  • 5 Thai chiles
  • 1/2 cup brown sugar
  • 1/4 cup kosher salt
  • 2 ounces fresh ginger
  • 3 lime leaves
  • 1/2 cup Criollo mojo
  • 1/4 cup mirin
  • 1/4 cup sherry
  • 1 pound salmon fillet
Directions

Place all ingredients in food processor or blender, and puree. Cover salmon with mixture and leave for 3 days, refrigerated, covered, and weighted down. Remove from cure and slice thin. Serve chilled.


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