Recipes

Juniper-Cured Salmon

Nick Erven

Chef/Partner

Saint Martha

Los Angeles
Calif.
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Menu Price: 
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Yield: 
16 to 18 servings
Ingredients: 
11/2
gal
Water
3
c
Salt
2
Oz
Bay Leaf
1/4
c
Juniper
1
each
Salmon Side, Skin on and Pin Bones Out
1
Combine water, salt, bay leaf and juniper. Whisk thoroughly until salt dissolves. Pour into a deep glass container, add salmon to water and let sit for 50 minutes. Remove salmon from water and pat dry. Set up immersion circulator in a water bath set to 40 degrees C. Portion salmon to 3 ounces and place in vacuum bag. Seal at 50% pressure. Put in water bath and poach for 50 minutes, then remove and immediately submerge into an ice bath. Chill overnight in bag to allow proteins to completely set.
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