Cured Salmon

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Step 1

Mix salt, sugars and additions and spread on all sides of half a salmon side. Wrap tightly in Saran wrap. Put in 9x13 or any other dish in back of fridge with weights over it(I put cans)

Step 2

After night or all day (12 hours) flip sides and put back weights. After 24-28 hours rinse it off.

Step 3

After rinsing, slice side of salmon vertically into 3 sections. Dip each section into different toppings (dill/ black pepper/ all purpose season etc) Then slice each section into very thin slices against the grain.

Step 4

Line sliced in pans and add diced mango, red onion, jalepeno, scallions or vegetables of choice alongside it.

Step 5

Sprinkle a bit salt, sugar and pepper onto fish and top with a thin layer of olive oil to cover.

Step 6

Dice leftover corners and toss with red onions, jalapeño, salt, pepper, sugar and oil for a herring style mix.

Step 7

Stays fresh for up to a week.