I'm a big fan of creamy, fatty, raw salmon flesh. When we go for sushi, it feels like Christmas in my heart. So when I first learned about marinating fresh salmon and thus extending its very limited life span, I couldn't wait to try it out. The original recipe only used salt, but I find the addition of spices a happy development.
Citrus marinated salmon
1 sushi-quality salmon filet
1/2 cup coarse sea salt
zest from 1 lemon & 1 lime & 1 orange
freshly ground black pepper
a few sprigs of fresh thyme
6 hours
1. Make sure your salmon has been frozen. You could catch (it's very raaaare!) a nasty tapeworm and then you'll ruin everybody's appetite for raw fish. Frost kills the parasite and its eggs so you should be safe.
2. Pat dry the filet. Grab a recipient that matches the size of the fish.
3. Mix the salt, zest, pepper & the thyme leaves.
4. Pour 1/3 of the salt mixture in the dish. Place the salmon on top and cover it with the rest. Press so the salts sticks on the sides as well.
5. Place the recipient in the refrigerator and wait for 6 long, excruciating hours.
6. Brush the salt off the salmon and discard. Wash the filet in running cold water for 1-2 minutes.
7. Enjoy with sushi rice, in a salad or on a lavish canapé.
Sometimes my excitement about this is so monumental, my brain comes to a halt. Then I forget to wash the salmon in time and it becomes overly salty. No amount of washing afterwards will fix this - don't make the same mistake!
You should be able to keep the leftovers for a few days but don't overdo it.
This recipe makes a quantity of pure goodness.
