- 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
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!
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
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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Perfect Fish / Prawn Tacos with Slaw
- Avocado Lime sauce (for fish Taco)
- Fara's Salmon Curry
- Warm Salmon Salad
- Tasty Mussel Fritters
- Steamed South Pacific Fish
- Steamed fish with Ginger and Soy
- Mussles in a Maltese Fish Sauce
- Penang Har Mee (Prawns noodles)
- Mussels in wine sauce
- Thermofied by Nads - Meg Yonson Jerk Salmon Bowl
- Sweet curried prawns
- Paw Paw Chutney
- Spelt Pizza with cured Salmon, avocado, cucumber and lemon drizzle sauce
- Sweet Orange Jam
- Green Mango Chutney
- Tomato Passata
- Butter cake with passionfruit cream cheese icing
- Tuna Pasta
- Mango Macadamia Smoothie
- Creamy Mango Ice Cream Bars
- Chermoula marinade
- Coriander cashew and lime pesto
- Sugar Cookies