I made this recipe earlier in my pregnancy, at the height of my salt/sour cravings. For a few weeks we had an abundance of the Copper River wild salmon in stores available & I wanted to try a different way of serving this delicious fish. For those of you not from the Northwest, Copper River salmon comes to us from Alaska for a few short weeks every spring & is a prized delicacy. It is bright orange in color with extra omega-3 fat deposits, making it rich & moist. In fact, I usually buy 4-5 large Copper River salmon, cut them up into steaks & freeze them using my Seal-a-Meal Vacuum to be used throughout the year. This cured salmon, or lox, may be served with baked or mashed potatoes, rice, pasta, or on top of crackers/toast. I've adapted the recipe from the book A Taste of Russia by Darra Goldstein, but changed it slightly.
Ingredients:
2 lbs of raw Copper River wild salmon, sliced into 1/2-inch steaks
1/4 cups kosher salt
2-3 large cloves of garlic, minced
1 large onion, sliced & separated into rings
3 bay leaves
1 Tbsp whole black peppercorns
1/2 tsp mustard seed
1 cup extra virgin olive oil
1/2 cup white wine vinegar
Sprinkle salmon with the mixture of salt & mustard seed. In a large glass jar or metal bowl pack salmon alternating layers of fish, onion rings, peppercorns & bay leaf.
In a small bowl mix together the olive oil, vinegar & garlic. Pour the dressing over the salmon layers. Cover the salmon with plastic wrap or ceramic plate. Place a heavy weight on top of the plate. Refrigerate salmon for 3 days before serving.
Yield: 10-12 appetizer servings
Delicious! I now prefer this salmon recipe to having it baked or grilled. Enjoy!
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