Salmon - Cold Cured in 24 Hours

Two plastic containers. One inside the other. The smaller container keeps my fish smashed down. I tied the large container shut.

Into the refrigerator it goes for eight hours. It's supposed to make a juice as the salmon works its magic. This juice gets discarded, the fish is then sliced to eat, raw, on crackers or bagels

It was suggested to use salmon that is very thick. Mine was very thin. I don't think that I would have gained much by asking the butcher for thicker salmon. So. We wait

So. I thawed the salmon in water. I had the packages standing on edge with a glass mug in the box to take up space.

This morning, I looked at the salmon. The smaller plastic box was upside down, and as the salmon produced juice, it was sucked into the box.

Interesting! Apparently, there was a leaky lid, plus vacuum involved.

Let the dust settle. You will sneeze if you open it too soon!

Supposedly, you must rinse the salmon before you slice and eat. Pat dry. Serve on crackers or a bread. I made a applesauce/dried cranberry bread for ours.

Now to rinse. I used a large bowl with about four cups of water. Swished the salmon around until the spices were knocked off.

Then, emptied the bowl and again filled with cool water and rinsed them again.

Now to pay dry. I placed a double up paper towel on top of the lid, and placed the salmon pieces on it. Then, I took another paper towel, and put that on top of the salmon.

Now, to slice the salmon. I used my cutting board and a sharp knife and sliced the salmon in finger thick pieces. They can be sliced thinner if I want later.

The texture is moderately firm. Not slimy like my hubby was afraid of. Almost like the poke he likes so well at Red Lobster. It has a lightly salty taste, infused with the other flavors. The dill flavor shines brightly, but not overpowering. The salmon flavor is enhanced!