Recipe courtesy of Havana Hideout
Cubasian Cured Salmon
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 740
- Total Fat
- 31
- Saturated Fat
- 7
- Carbohydrates
- 55
- Dietary Fiber
- 3
- Sugar
- 42
- Protein
- 49
- Cholesterol
- 125
- Sodium
- 1053
- Total: 3 days 10 min
- Prep: 3 days 10 min
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.