Presenting our final recipe of the year and the last recipe from our December Chef of the Month, Rod Knight. This cured salmon recipe looks delicious and can be a great appetizer or used as a main course!
Before we get right into the recipe, we’d like to give a shoutout to all of the chefs we featured this year. It was a pleasure to get to know and work with all of the 2016 chefs. Not only do these chefs have amazing recipes, they also have passion and great personalities! Here is a quick recap on our awesome 2016 chefs:
- January: Ace Champion
- February: Jacoby Ponder
- March: Yvonne Anderson-Thomas
- April: Sean Thompson
- May: Jimmy Rodriguez
- June: Brian Mullins
- July: Joy Crump
- August: Dakota Soifer
- September: Ana Birac
- October: Anthony Hunt
- November: Mikey Termini
- December: Rod Knight
Thank you to all of our chefs! Now back to the recipe.
This dish is so incredibly easy to make and packed with flavor you’ll never want to buy store-bought Gravadlax again. Serve it with a bit of horseradish, thinly sliced green onion, tomato, olive oil, and crostini.
What you’ll need:
2 cups kosher salt
2 cups Sugar
1 cup of chopped herbs (Dill, Thyme, and Parsley)
Citrus Zest (Lemon, Lime, and Grapefruit)
1. Mix salt and sugar thoroughly and generously line the bottom of the pan.
2. Finely chop the herbs.
3. In a bowl, combine citrus zest, herbs, and a few tablespoons of the salt and sugar curing mixture. Mix well.
4. Place the salmon in the pan skin side down. Apply more of the curing mixture to the flesh of the fish, thoroughly covering all surface area.
5. Next, add the herb mixture on top of the first layer of cure.
6. Finally, add the remaining cure on top of the herbs. Be very generous with this layer and firmly pack it down. Refrigerate for 24 hours.
7. Rinse with cold water, slice, and serve!
We hope you have enjoyed this recipe and all of us at CU (ChefUniforms) look forward to another adventurous year. We hope you all have a prosperous and healthy New Year!