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Pastrami Cured Salmon

Pastrami Cured Salmon - Chef Joel Corwin

A smoked salmon that is rich in aroma, vibrant in color, and delicious on the palate.

  • 1 side of fresh salmon, about 2 to 2 1/2 pounds, skin and bones removed

  • 1 cup coarse kosher salt

  • ½ cup sugar

  • 3 tablespoons cracked pepper

  • 2 bunches fresh coriander

  • 1 bunch fresh Italian parsley

  • ½ pound shallots, peeled

  • ½ 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. 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.

  2. In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.

  3. Cover, and refrigerate salmon for 2 to 3 days.

  4. Scrape marinade from fish, and discard. Dry fish with paper towels.

  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.

  6. Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.

  7. Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast

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