MINNEAPOLIS -- Chef Kyndberg from Firelake Restaurant in Minneapolis joined KARE Saturday to share his salmon pastrami on rye recipe.
1 1/2 pounds salmon fillet skin on
2 tablespoons fresh lemon juice
1/2 cup kosher salt
3 tablespoons raw sugar, such as turbinado or demerara
2 tablespoons coarsely cracked black pepper
1 cup coarsely chopped cilantro leaves and stems
1 cup coarsely chopped Italian parsley leaves and stems
2 shallots, minced
2 tablespoons molasses
2 bay leaves, torn into large pieces
1/4 teaspoon cayenne pepper
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon sweet paprika
1 teaspoon freshly ground pepper
- Make sure all bones have been removed from salmon filet and place skin side down in a glass dish. In a small bowl, combine the salt, raw sugar, cracked black pepper, cilantro, parsley and shallots and rub the seasonings all over the salmon. Cover the salmon loosely with plastic wrap and refrigerate for 2 days.
- In a small saucepan, combine the molasses, bay leaves and cayenne and bring to a simmer. Let cool to room temperature.
- In a small skillet, lightly toast the caraway and coriander seeds over moderate heat, shaking the pan, until fragrant, about 1 minute. Transfer the seeds to a mortar and let cool completely. Crush the seeds as finely as possible with a pestle. Stir in the paprika and ground pepper.
- Gently scrape the seasonings off the gravlax. Set the gravlax on a plate, skin side down. Brush the gravlax with the molasses; pick off the bay leaves. Sprinkle the ground spices evenly over the fillet. Refrigerate the gravlax uncovered for at least 12 hours or overnight.
Keep fresh refrigerated for up to one week. Wrap tightly in plastic once cured. To present slice thin and fan neatly on plate. Garnish with herbed cream cheese, toasted rye, whole grain mustard, and pickles of choice. Enjoy!
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