I have been asked a few times how do I ‘simple’ cured my salmon. It is truly, really, actually quite simple. Since I have quite a few people asking I have decided to blog this. I have been told it is expensive to eat outside. So here is a basic curing recipe. Refine and adjust the ingredients to your taste and make it your own.

Now of course the most important ingredient is that your salmon has to be fresh, sushi grade if possible. Do not be tricked by the FRESH Norwegian/Atlantic salmon as logically there is no “(insert sear word)” way they could reach Malaysia FRESH. Here in the UK I will only make this if I happened to see very fresh salmon when doing the weekly shopping. If the salmon is not fresh and firm then you will have huge problem slicing it thinly. Pic is a side of salmon fillet just under 2kg. My ratio has always been 1 tbsp alcohol for the container, one for each kg of protein. It can be whiskey, vodka or gin.

Today I used 3 tbsp Roku Sakura Gin. Then it is 2 tbsp of brown sugar (1 tbsp per kg of salmon) 2 scant tsp of salt (1 tsp per kg) As for freshly ground pepper I have never measured. Just make sure all the sides are dotted. My family are all freshly ground Sarawak peppers fan anyway.

Lastly cometh the herbs. If you are using Gin and vodka you pair with something acidic and light. Here I used lemon thyme. If you have lime use the lime peel, (never the juice unless you eat immediately as the acid, will cook the fish leaving it a horrible opaque colour). As I am vain I like my food to look good too – Hahahahaha You can also use mint leaves, juniper berries etc. If you are using whiskey which I much prefer really, you can use a stronger herb, even basil as the smokiness of whiskey especially the Lagavulin 16, which is one of my favourite mid range whiskey at the moment, can take it. I have tried with curry leaves – not bad. You adjust to your taste after a few tries.

Roku Sakura Gin + lemon thyme + salt + freshly ground pepper + brown sugar

Note – It is but common sense that if you are not going to eat it for a few days you would lessens the sugar, salt etc. Same as if you cannot take alcohol without the urge to sing then please adjust accordingly. My basic recipe is a guide. Try curing yourself as it is extremely easy. Nowadays I prefer to eat them cured to sashimi style. I feels ‘safer’ – kekekeke Must be the age thing.

Please refer to this link also to cure a larger portion. Link

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