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Posted by on May 11, 2011 in Recipes |

Tea-Cured Salmon

1c. chopped cilantro
1 1/2 pounds fresh salmon
2T salt, preferablly kosher
1 1/2 Tsugar
1T tupelo honey lapsang souchong leaves, crumbled
1 1/2 t. chinese five spice powder
lime juice, for garnish
In a large non-reactive container, sprinkle a third of the cilantro. Lay salmon on top of this skin side down. Combine the salt, sugar, five spice, and tea. Sprinkle this mixture evenly over the fish. Cover with plastic wrap and refrigerate 48-72 hours, until fish feels firm and is no longer translucent. When finished, scrape off any spice mixture left and pat dry with a paper towel. Slice thin and enjoy on crunchy crackers with a squeeze of lime.