Chef's Summer Recipe - Blueberry Cured Salmon
Summer is in full swing in Vancouver and the salmon and berries have come out to play! Local coho, sockeye and spring salmon are available through your Ocean Wise fish purveyor, and the farmer's markets are abounding with fresh blueberries. It's the perfect time of year to impress your dinner quests with our Executive Chef Julian Bond's Blueberry Cured Salmon. Chef's tip: Since the salmon in this recipe is cured, not cooked, it is essential that you use only the freshest fish.
3lb - salmon fillet, skin on
1 cup - coarse sea salt
1 cup - sugar
5 - star anise
1 cup - blueberries
Combine all ingredients except the salmon into a food processor and blend to form a paste. Place salmon, skin side down, in a non-reactive vessel (glass or stainless steel, not aluminum). Rub mixture gently and evenly into fillet. Refrigerate for 36-48 hours. When ready, salmon should be firm and spring back when pressed.
Cured salmon can be refrigerated for up to 10 days or frozen for 2 months.
Interested in picking up more recipe tips and techniques? Check out our line up of Cook! & The City cooking classes held on scheduled Friday evenings throughtout the year.
Have a question or comment? Tweet us @picachef or leave it in the comment section below!