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Salt-Cured Salmon

1/4 c. sea or kosher salt
3 Tbsp. superfine or regular sugar
1 tsp. chili powder
1 tsp. coarsely ground black pepper (I crunch up whole peppercorns in my mortar and pestle so that it still has a bite to it - and probably use a bit more than 1 tsp. cuz it is just better that way)
3 Tbsp. chopped fresh herbs (I've used rosemary and dill, and a friend used cilantro once. All good.)
(2) 9 oz. salmon fillets

In a bowl, mix the salt, sugar, chili powder, pepper and herb. Rub the mixture into the flesh of the salmon fillets. Place one of the fillets, skin-side down, in a shallow glass dish. Place the other fillet on top, with the skin side up.

Cover with plastic wrap, then place a weight on top. (I use an 6" square concrete paver). Chill for 48 hours, turning every eight hours or so and basting with the liquid that forms in the dish. Before eating, drain the salmon well and transfer to a board.

Using a sharp knife, slice it diagonally into wafer-thin slices. Arrange on plates and garnish with parsley.

Comments: Send us comments about this recipe steve@pulpkitchen.com