fbpx

Cured Salmon

  • 36 hoursCooks in 36 hours
  • Easy Easy
  • Serves 4Serves 4

METHOD

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

Ingredients:

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

VIDEO