sage cured salmon

wow.  it's been a while since i've done a post!  a huge apology to all my faithful readers...all 3 of you.


there are a lot of ways to save some money when it comes to a restaurant kitchen.  the biggest way is to do things yourself, as opposed to buying pre-made or pre-processed things.  not only can you save money, if done correctly, you'll end up with a better product.


a while ago i started curing my salmon for our brunch instead of buying the pre-smoked stuff.  it's super easy.


what you'll need...
2 cups sugar
2 cups kosher salt
1 side salmon, cleaned/skinned
1/4 lb fresh sage


first, you'll want to mix the sugar and salt together thoroughly.  then pull out a sheet of plastic wrap twice as long as your side of salmon.  spread half of the salt/sugar mix right in the middle like so...

then you'll want to lay out half of the sage, like so...

 then lay your side of salmon on top of that, and cover with remaining sage...

 cover that with the rest of your salt/sugar mixture and wrap tightly with plastic wrap...

throw that in your fridge and let cure for 24 hours.  you can let it go longer if you like a more jerky type texture...  when your 24 hours is up, unwrap, toss sage and salt/sugar out.  rinse with cold water and slice it thin.  great on some crackers or with scrambled eggs and toast.