cookware
- plate
- small bowl
- mixing bowl
- whisk
- plastic wrap
- large resealable plastic bag
1 | Baste the salmon with the whiskey and set it on a plate in the fridge. |
2 | Lightly toast the fennel seeds. Transfer them into the small bowl. Add the black pepper. |
3 | Wash and dry the fennel and lemon. Add the fennel slices into the small bowl. |
4 | Add the fennel fronds and lemon zest into the mixing bowl along with the salt and sugar. Whisk to combine. |
5 | Spread a large piece of plastic wrap on your work surface. The plastic should be about 3 times the width of the salmon. Spread half of the cure evenly across the plastic. Place the salmon into the cure skin-side down. Spread and press the remaining cure firmly over the flesh side. |
6 | Top the pressed cure with the fennel seed mixture. |
7 | Wrap the salmon tightly in the plastic wrap. Because the package will leak liquid during the curing process, store the whole package inside a 1-gallon resealable bag. Refrigerate for 2 days; flip occasionally. |
8 | Once the curing is complete, rinse off the excess salt with cold water. Pat the salmon dry then cut thinly to serve. |
9 | Serve with softened unsalted butter, coarse salt, cucumber, and crisped slices of baguette. |
source: GQ Magazine