- Step 1
Place Maldon Smoked Salt flakes and CSR sugar in a GLAD snap lock bag.
- Step 2
Add the Tassal salmon, and snap lock to seal. Toss to coat and let cure in the fridge for 24-36 hours.
- Step 3
Remove from GLAD snap lock bag and rinse under cold water. Pat dry with paper towel, slice and enjoy!
Recipe courtesy of Kitchen Rescue
260g Tassal Fresh Tassie salmon portions, Skin-off
1.5 Tbsp Maldon Smoked Salt flakes
1.5 Tbsp CSR brown sugar
1 GLAD snap lock bag