Cilantro Cured Salmon with Coconut LabnePosted: May 5, 2012 Filed under: Food and it's Impact on Our Health Leave a comment
2 pounds salmon, skin on.
1/2 cup salt
1/2 cup sugar
1 bunch parsley- roughly chopped
1 bunch cilantro- roughly chopped
1 bunch dill- roughly chopped
1 shallot- thinly sliced
1/2 jalapeno pepper- chopped fine
1/3 teaspoon fennel seeds- lightly crushed
1) Place salmon on wire rack and set atop a baking sheet lined with parchment paper; reserve.
2) Mix salt and sugar in a bowl; spread thin layer of mixture over both sides of salmon; set flesh side up on rack; reserve.
3) Mix remaining salt-sugar mix with remaining ingredients in glass bowl; mix well; let stand 15 minutes; cover flesh side of fish with mixture, packing tightly. Cover in plastic wrap and place in refrigerator for 5 days. Baste fish morning and night with exuded juices for 5 days.
24 hours ahead; Place 3 cups coconut milk yogurt in a colander lined with cheesecloth, set over clean bowl; reserve in refrigerator for 24 hours. It will thicken, discard juice that runs off.
Assembly; Serve salmon topped with;
1 hard boiled egg, pushed through a sieve (for garnish)