Pastrami Cured Salmon
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
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.
In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.
Cover, and refrigerate salmon for 2 to 3 days.
Scrape marinade from fish, and discard. Dry fish with paper towels.
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.
Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.
Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast