Peppery cured salmon

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Peppery cured salmon

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Ingredients

700 g

Peppery Cured Salmon

3 star anise
2 teaspoons black pepper
2 teaspoons Szechuan Pepper
1 teaspoon fennel seeds
1 tablespoon coriander seeds
250 grams Rapadura Sugar, you could use brown
250 grams Pink Himalayan rock salt
pinch dried thyme
1 fillet fresh Tasmanian Salmon, approx 600-700gms

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6

5min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Alcohol-free Egg free Gluten free Non-dairy Creative Easy Quick Breakfast Brunch Dinner Lunch Snack Appetizer Side dish Starter Fish dish Seafood dish

Recipe's preparation

This recipe is based on Fiona Hoskin's recipe from 'Devil of a Cookbook' if you don't have this cookbook I highly recommend you invest in it - it's fantastic. Fiona's original recipe is for 'Anise-scented cured salmon' - as soon as I read 'Anise' I though - I bet this would go beautifully with Szechuan pepper. One of my dearest friends Amy taught me to make a beautiful Chinese chicken dish which uses both Star Anise & Szechuan pepper and I love it - So I experimented with the spices and this was the yummy end result. I hope you enjoy - we certainly did x

1.) Remove the pin bones from the salmon - just run your finger along the salmon to find the strip of bones and pull them out with a pair of tweezers (I bought a new pair specifically for this you can pick then up cheap enough at the supermarket). 2.) places all spices into your thermomix bowl and mill 30 secs | Spd 9 3.) add salt and mill 3 secs | Spd 9 4.) add sugar and thyme and mix 10 secs | Spd 5 Depending on the size of your fillet of salmon, you may want to divide this mixture in half as this quantity will cure a whole side of salmon. I cured a piece approx 600/700gms with half of the mixture. 5. Evenly coat both sides if the salmon with the mixture patting it down firmly and put it in a Pyrex type dish with glad wrap on in the fridge over night. I did mine mid afternoon & left overnight. In the morning, turn the fish over and leave it until the afternoon evening 6-10ish hours. Time will vary depending on the size & thickness of your piece of fish. Wash the fish under the tap and then pat dry with a paper towel. Slice very thinly and enjoy!

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For the 'story' beind this recipe, have a read of my blog at www.asliceofvi.blogspot.com.au - you can also follow me on Facebook //www.facebook.com/asliceofvi

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.