Jasmine
Tea Cure Salmon
By Chef Jody Denton, Azie,
San Francisco, CA
Ingredients:
1 side Salmon (4 to 5 pounds, bones removed, skin left
on)
4 Bay Leaves (crushed)
2 tspn. Black Pepper (freshly crushed)
1 Clove (crushed)
1 Allspice Berry (crushed)
1 small Dried Red Chili (crushed)
2 tspn. Orange Zest (finely grated)
1 tbls. Lemon Zest (finely grated)
2 tspn. Lime Zest (finely grated)
1/2 cup Jasmine Tea Leaves
2 tbls. Vodka
1 cup Sugar
1 cup Kosher Salt or Sea Salt (medium)
Method:
1. In a
small skillet, combine the bay leaves, pepper, clove,
allspice and dried chili and place the skillet over a
medium flame. slowly stir the spices around for two or
three minutes until they begin to heat up and become aromatic.
2.
Add the three citrus zests and the tea leaves and warm
for about 2 minutes longer, stirring constantly. be careful
not to burn the spices. remove from the fire and add in
the vodka to arrest the cooking process. set aside to
cool.
3.
Once cool, mix the spices with the sugar and salt.
4.
On a flat tray or platter, lay down a thin layer of the
curing salt and place the salmon, skin side down, on top
of the salt layer. evenly distribute the remaining curing
salt over the top of the salmon. cover and refrigerate
for 36 hours.
5.
After 36 hours, wash off all of the salt from the salmon
and place the fillet on a drying rack, skin down, in a
cool dry place for 24 hours.
6.
Refrigerate the salmon for at least 4 hours, slice very
thing with a sharp slicing knife and serve. the cured
salmon should keep under refrigeration for at least one
week.
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