Cured Salmon

Ingredients

• Sugar
• Salt
• Fresh Salmon (not frozen)

Instructions

Prepare salt and sugar with a ratio of 2-to-1 (salt-to-sugar). Typically, it takes about 3Tbsp. of mixture per pound of salmon.

Cut the salmon up into pieces that will fit snugly into a deep flat container (a pot can be used).

Rinse salmon with water and pad dry with a paper towel.

Cover both sides of each piece thoroughly with mixture and place in the container.

When all the salmon has been placed into the container, place a plate on top of the salmon and add a heavy weight on top of it (an easy weight to make is to fill another pot or jar with water). This keeps salmon under pressure.

Let salmon sit at room temperature for about 8h. (overnight) and then place in the fridge.

Salmon is ready to be eaten after about 3 days.

Before eating, cut a piece that will be consumed from the container and place into cold water for 5 min. to desalinate.