Best 2 Jacques Pepins Molasses Cured Salmon Recipes
Welcome to the world of flavors with "Jacques Pepin's Molasses Cured Salmon"! In this article, we will take you on a culinary journey to discover the secrets of creating this exquisite dish. Renowned chef Jacques Pepin has crafted a remarkable recipe that combines the sweetness of molasses with the delicate taste of salmon, resulting in a harmonious blend of flavors. Join us as we explore the ingredients, techniques, and tips to master this delightful recipe, turning your kitchen into a haven of culinary artistry.
Let's cook with our recipes!
JACQUES PEPIN'S MOLASSES-CURED SALMON
Steps:
- 1 - Mix salt, sugar, cumin, allspice, paprika, nutmeg, and cayenne together in a small bowl.
- 2 - Mix molasses and soy sauce together in a separate bowl.
- 3 - Lay out a large piece of plastic wrap and place the salmon in the middle. Evenly spread spice mixture on both sides of the salmon. Then evenly coat both sides with the molasses mixture. Wrap the salmon tightly and store in fridge on a tray for 24 hours.
- 4 - The next day, unwrap the salmon and throw out any leftover marinade. Lightly pat the salmon with paper towels. Place the salmon on a rack over a cookie sheet and dry it out in the fridge for another 24 hours.
CURED SALMON GRAVLAX
Provided by Jacques Pepin
Categories appetizer
Time 15m
Yield Forty to 50 slices
Number Of Ingredients 9
Steps:
- There is a central line of small bones that extends down into salmon fillets. Run one of your fingers gently along the fleshy surface of the salmon to determine if all of these bones have been removed. If you feel any, pull them out with a small pair of pliers or a strawberry huller. Arrange the fillet skin side down on a large sheet of plastic wrap.
- Place the pepper and lemon peel in the bowl of a small food processor and process until finely chopped. Transfer to a small bowl and mix with the salt and sugar. Spread this mixture in one layer over the exposed surface of the salmon.
- Wrap the salmon tightly in plastic wrap and place it, skin side down, on a tray. Refrigerate for at least 12 hours, but preferably for 1 day. All the salt and sugar should have dissolved and most of the resulting moisture will have been absorbed by the salmon. Unwrap, pat dry and place, uncovered, on a rack in the refrigerator for at least one but preferably two days to dry.
- To serve, cut crosswise on a slant into slices as thin as possible. Sprinkle with the garnish.
Nutrition Facts : @context http, Calories 71, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 1 gram
Tips:
- Choose the right salmon. Look for a fresh, wild-caught salmon fillet that is about 1 pound in weight.
- Cure the salmon properly. The curing process helps to preserve the salmon and give it a delicious flavor. Be sure to follow the recipe's instructions carefully.
- Use a good-quality molasses. The molasses is one of the key ingredients in this recipe, so be sure to use a good-quality molasses that has a rich flavor.
- Be patient. Curing the salmon takes time. Be patient and let the salmon cure for the full amount of time specified in the recipe.
- Serve the salmon with your favorite accompaniments. Once the salmon is cured, you can serve it with your favorite accompaniments, such as cream cheese, capers, and onions.
Conclusion:
Jacques Pepin's molasses-cured salmon is a delicious and easy-to-make dish that is perfect for any occasion. By following the tips in this article, you can make sure that your salmon turns out perfectly every time. So what are you waiting for? Give this recipe a try today!
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