Tequila Cured Salmon

Name: Tequila Cured Salmon
Ingredients: 4 cups brown sugar; 6 cups salt; 2 red onions, peeled and roughly chopped; 2 carrots, peeled and roughly chopped; 3 red peppers, cored, seeded and roughly chopped; 3 green peppers, cored, seeded and roughly chopped; 3 yellow peppers, cored, seeded and roughly chopped; 2 lemons, cut into 8 wedges; 2 limes, cut into 8 wedges; 3 cups tequila; 1 (8 to 10 pound) salmon fillet; 1 cup black pepper, freshly ground; Serving suggestion: sweet corn cakes (cachapas) or Cuban crackers

13 ingredients

10 steps

Ingredients

4 cups brown sugar
6 cups salt
2 red onions, peeled and roughly chopped
2 carrots, peeled and roughly chopped
3 red peppers, cored, seeded and roughly chopped
3 green peppers, cored, seeded and roughly chopped
3 yellow peppers, cored, seeded and roughly chopped
2 lemons, cut into 8 wedges
2 limes, cut into 8 wedges
3 cups tequila
1 (8 to 10 pound) salmon fillet
1 cup black pepper, freshly ground
Serving suggestion: sweet corn cakes (cachapas) or Cuban crackers

Directions

1

Mix together sugar and salt.
2

Puree onions, carrots, peppers, lemons, and limes together in a food processor.
3

Combine sugar mixture and puree.
4

Add tequila.
5

Pour half of the mixture into the bottom of a large pan.
6

Coat flesh side of salmon with pepper.
7

Place salmon in the pan (skin side up).
8

Cover salmon with remaining mixture and place another pan on top with plenty of weight.
9

Refrigerate for 2 days.
10

To serve, slice thinly and place on top of sweet corn cakes, Cachapas or Cuban crackers.