Pastrami Salmon

Name: Pastrami Salmon
Total time: 40 min
Yield: 8 servings
Cuisine: eastern european, jewish
Ingredients: 1 side of fresh salmon, about 2 to 2 1/2 pounds, skin and bones removed; 1 cup coarse kosher salt; 1/2 cup sugar; 3 tablespoons cracked pepper; 2 bunches fresh coriander; 1 bunch fresh Italian parsley; 1/2 pound shallots, peeled; 1/2 cup molasses; 2 tablespoons cayenne pepper; 5 bay leaves; 2 tablespoons paprika; 2 tablespoons ground coriander; 3 tablespoons ground black pepper; 8 teaspoons mustard oil; 1 slice rye toast per serving

Recipe from David Burke

Adapted by Bryan Miller

Total Time: 40 minutes
Rating: 5(36)
Comments: Read comments

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Ingredients

Yield:8 servings

1side of fresh salmon, about 2 to 2½ pounds, skin and bones removed
1cup coarse kosher salt
½cup sugar
3tablespoons cracked pepper
2bunches fresh coriander
1bunch fresh Italian parsley
½pound shallots, peeled
½cup molasses
2tablespoons cayenne pepper
5bay leaves
2tablespoons paprika
2tablespoons ground coriander
3tablespoons ground black pepper
8teaspoons mustard oil
1slice rye toast per serving

Ingredient Substitution Guide

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Preparation

Step 1
Place salmon on a platter. In a bowl, combine salt, sugar and one tablespoon of the cracked pepper. Mix well, and coat both sides of the salmon with mixture.
Step 2
In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.
Step 3
Cover, and refrigerate salmon for 2 to 3 days.
Step 4
Scrape marinade from fish, and discard. Dry fish with paper towels.
Step 5
In a saucepan, combine molasses, cayenne and bay leaves. Bring to a boil, and simmer for one minute. Allow molasses mixture to cool slightly. Using a brush, paint fish on both sides with the mixture.
Step 6
Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.
Step 7
Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast

Ratings

5 out of 5

36 user ratings

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Comments

Eileen Ladd7 years ago

This was the biggest hit at Passover this year.... not a scrap was remaining. Since I was feeding a huge crowd I had purchased a big side of salmon from Costco and it was delicious. Incidentally, I made it again using a wild salmon from Whole Foods and it wasn't as tender as the less expensive salmon.

Milo7 years ago

The flavor of the fish after the first step (curing with the cilantro/parsely/shallot blend) was lovely. This is a great flavor on its own or as the start of something else. The second part (molasses and spices) was overpowering for salmon, in my opinion. I think its a great start, but could use some revision. In general, the molasses and spices part needs to be toned down to allow the natural flavors of the salmon and the cilantro/parsely/shallot base to shine through.

Eileen Ladd7 years ago

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