GRAPPA CURED SALMON

By BobD

Ingredients

• 2 pounds center-cut salmon fillet, boned
• 2 tablespoons fennel seeds
• 2 tablespoons coriander seeds
• 2 tablespoons whole black peppercorns
• 2/3 cup kosher salt
• 1/3 cup light-brown sugar
• 1/3 cup sugar
• 1/2 cup grappa
• Toasts (optional).

Details

Servings 8
Adapted from nytimes.com

Preparation

Step 1

1. The day before, prepare the salmon. Place the fillet, horizontally and skin-side up, on a cutting board. Using a sharp knife, cut 1-inch-long, very shallow incisions that just break the skin across the length of the salmon, about 1 inch apart.

2. In a skillet over low heat, toast the fennel, coriander and peppercorns until fragrant. Place in a coffee grinder with 3 tablespoons of the salt and pulse until fine. Combine the spice mixture with the remaining salt and the sugars.

3. On the counter top, lay overlapping strips of plastic wrap large enough to envelop the salmon fillet. Eyeball what the footprint of the salmon would be on the plastic and sprinkle half of the spice mix over the footprint. Drizzle half of the grappa over the spice mix and then place the salmon on it. Cover the other side of the salmon with the remainder of the spice mix and then the grappa. Tightly wrap first in the plastic and then in aluminum foil. Put on a plate and set a weight on top. Refrigerate for 16 to 20 hours. Halfway through the curing, flip the wrapped salmon over so the juices get equal time on both sides of the fish.

4. Unwrap the fish and gently brush off the spices. Rewrap until ready to use. Serve thinly sliced with, if you choose, toasts or a shaved fennel salad.