Recipe courtesy of Havana Hideout

Cubasian Cured Salmon

  • Total: 72 hr 10 min
  • Prep: 72 hr 10 min
  • Yield: 2 servings
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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


  1. 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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