2.5 lbs salmon, fillets bones removed skin on
2 oz coarse kosher salt
2 oz granulated sugar
1 Tbsp fresh crushed Tellicherry peppercorns
1 tsp fresh crushed coriander seeds
Fresh dill, chopped
Combine salt, sugar, pepper and coriander seeds. Press the spice blend into the flesh of the salmon using more for the thicker sections and less for the thinner areas. Sprinkle desired amount of fresh chopped dill over the salmon. Wrap the fillet(s) tightly with plastic wrap. Refrigerate for at least 48 hours turning the salmon over several times throughout the curing process.
Test for doneness. Flesh should be darker in color, firm and flake when lifted with a fork. When cured, unwrap salmon and rinse gently will cold water. Pat dry and rewrap and refrigerate.
Wonderful served with pumpernickel slices and dill mustard sauce!
LET’S GET COOKING!