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Rock Your Socks Off With This Half Cured Sweet and Smokey Salmon

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Rock Your Socks Off With This Half Cured Sweet and Smokey Salmon

Salmon cooked

Sometimes with gluten free or grain free recipes there is a palette adjustment or texture adjustment that one has to make mentally before eating a certain remake of a favorite food (ex cupcakes, or muffins). But when it comes to this Salmon, no adjustments are neccesary. I dare you to make this for any of your foodie friends and I promise the only thing you’ll be explaining is the recipe, not that its “paleo” or “gluten free”. 

Start out with a beautiful wild caught one side center cut fillet of Salmon with the skin on and pin bones removed. I like center cut because the thickness is more uniform which will help for even cooking.  This recipe is for a 1 lb piece so feel free to adjust the recipe for the size of your fish. I like the skin on because it holds in more moisture but make sure that before serving you peel off the skin because it won’t be crispy. 

Toast the coriander and cumin in a dry small saute pan over medium heat for 2-3 minutes or until the spices become fragrant. Make sure to stir the spices every 30 seconds or so for even toasting. 

In a mortar & pestle or a spice grinder add the toasted coriander and cumin seeds and process until finely ground. 

Add the smoked paprika, coconut sugar (or raw sugar), salt, and zest the lemon into the spices. Toss with your fingers.

Rinse the salmon off and dry with paper towels removing as much moisture as possible. Lay the salmon down on a sheet pan lined with foil and brushed with olive oil to prevent sticking. 

Generously cover the salmon in the spice rub pressing it into the flesh until it is completely covered.

Allow the salmon to sit out for 45 minutes and “cure”. 

After 45 minutes of curing with spice mixture.
After 45 minutes of curing with spice mixture.

Preheat the broiler and position a rack 3 inches from the broiler. 

After the 45 minutes place the salmon under the broiler for 6-8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer.

Cooked Salmon
Cooked Salmon

Allow to rest for 10 minutes before serving. 

This is how I like my salmon. Medium rare mmmm so good!
This is how I like my salmon. Medium rare mmmm so good!

Half Cured Sweet and Smokey Salmon

Serves 4-6

Ingredients

  • 1 lb Skin on Center Cut one Side Piece of Wild Salmon (pin bones removed)
  • 1 1/2 tsp Smoked Paprika
  • 2 Tbl Coconut Sugar 
  • Zest of 1 Lemon
  • 1 1/2 tsp Fine Sea Salt

Optional

  • 1 1/2 tsp Coriander Seeds (toasted and ground) or 1/2 tsp dried *
  • 1 tsp Cumin Seeds (toasted and ground) or 1/4 tsp dried *

Instructions

  1. Combine the smoked paprika, coconut sugar (or raw sugar), salt, zest of the lemon (and additional spices if using) in a bowl. Toss with your fingers.
  2. Rinse the salmon off and dry with paper towels removing as much moisture as possible.
  3. Lay the salmon down on a sheet pan lined with foil and brushed with olive oil to prevent sticking.
  4. Generously cover the salmon in the spice rub pressing it into the flesh until it is completely covered.
  5. Allow the salmon to sit out for 30-45 minutes and "cure".
  6. You know its ready when the spices have absorbed into the salmon and it has a sheen to it.
  7. Preheat the broiler and position a rack 3 inches from the broiler.
  8. After the curing, place the salmon under the broiler for 6-8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer.
  9. Allow to rest for 10 minutes before serving.

Notes

  1. For whole spices: Toast the coriander and cumin in a dry small saute pan over medium heat for 2-3 minutes or until the spices become fragrant. Make sure to stir the spices every 30 seconds or so for even toasting.
  2. In a mortar & pestle or a spice grinder add the toasted coriander and cumin seeds and process until finely ground. Add to spice/lemon zest/sugar mixture and proceed with recipe.

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Spice up your V-Day dinner tonight with the exotic spice blend Dukkah

Happy Valentines Day you gorgeous babes!

I know I should be posting some recipe about chocolate or something pink and cute…. but I like to break with convention and do something different. If you are staying in and cooking for your sweetie (or yourself) why not bring some Egyptian spice into the mix and whip up some Dukkah.

This is an amazing aromatic and warm spice blend that is a staple in Middle Eastern cooking. There are countless ways to make this (think Garam Masala in India and how it is different in every household)

Basics of Dukkah

Nuts (macadamia, pistachios, almonds, pine nuts, hazelnuts, pecans etc)

Sesame Seeds ( I have made one without and subbed sunflower seeds and it’s still great)

Coriander

Cumin

Some optional Add ins:

Dried herbs

Dried fruit peel

Dried hot peppers

Sugar

Spices

Here is my blend and I am addicted to sprinkling it on top medium boiled eggs right now. I also dip apples in it and sprinkle it on top of yogurt. This is the aphrodisiac of spices my friends.

Dukkah

Gluten-free, Vegan, Paleo,

Makes one heaping cup

- 30 grams (1/4 cup) hazelnuts (unsalted) – 30 grams (1/4 cup) shelled pistachios (unsalted) – 4 tablespoons sesame seeds – 3 tablespoons coriander seeds – 2 tablespoons cumin seeds – 2 teaspoons dried thyme

- 1 teaspoon fennel seeds – 1 teaspoon whole black peppercorns

- 2 teaspoons dried lemon peel – 1 teaspoon salt

Toast the hazelnuts and pistachios in a dry skillet, or place on a sheet pan and roast on 350F for 8 minutes or until fragrant. In a skillet over medium heat toast the seeds and berries (from sesame to black pepper) in the skillet for 2-3 minutes or  until fragrant shaking the pan frequently so they don’t burn. Let cool completely. Add the salt and the lemon peel to the mixture and set aside.

First place the hazelnuts and pistachios (or larger nuts) in a spice grinder and pulse a few times to get the mixture started. Pour the nuts out onto a plate with the other spices and mix up with your hands or a spoon. In small batches add all the ingredients, and grind to a coarse powder in an electric grinder or with a mortar and pestle.

Pour mixture into a jar and  close tightly. Keep in a cool dry place.

Serving suggestions:

Sprinkle on top of roasted veggies, chicken, cheese, eggs, even fruit would be killer!

 

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