Pastrami Salmon

Name: Pastrami Salmon
Ingredients: 1 side salmon, about 2 to 2 1/2 pounds, skin and bones removed; 1 cup coarse or kosher salt; 1/2 cup sugar; 2 bunches fresh coriander; 1 bunch fresh Italian parsley; 1/2 pound shallots, peeled; 1/2 cup molasses; 2 tablespoons cayenne pepper; 5 bay leaves; 4 tablespoons paprika; 4 tablespoons ground coriander seed; 4 tablespoons freshly ground black pepper; 4 tablespoons cracked pepper; Mustard oil; Rye toast; Potato Pancakes (optional)

16 ingredients

13 steps

Ingredients

1 side salmon, about 2 to 2 1/2 pounds, skin and bones removed
1 cup coarse or kosher salt
1/2 cup sugar
2 bunches fresh coriander
1 bunch fresh Italian parsley
1/2 pound shallots, peeled
1/2 cup molasses
2 tablespoons cayenne pepper
5 bay leaves
4 tablespoons paprika
4 tablespoons ground coriander seed
4 tablespoons freshly ground black pepper
4 tablespoons cracked pepper
Mustard oil
Rye toast
Potato Pancakes (optional)

Directions

1

Place salmon on a platter.
2

Combine salt and sugar.
3

Mix well, and coat both sides of salmon with salt mixture.
4

Combine coriander, parsley, and shallots in a food processor and puree.
5

Coat both sides of salmon with puree.
6

Refrigerate salmon for 2 to 3 days.
7

Scrape marinade from fish and discard.
8

Dry fish with paper towels.
9

Combine molasses, cayenne pepper, and bay leaves in a saucepan.
10

Bring to a boil and simmer for 1 minute.
11

Allow molasses mixture to cool and, using a brush, paint fish on both sides with molasses mixture.
12

Sprinkle paprika, coriander, ground black pepper, and cracked pepper on both sides of fish.
13

Refrigerate salmon overnight.