- remove the fresh salmon from its packaging - inspect for any bones, remove them - mix the dry cure ingredients - apply the dry cure liberally all over the salmon, especially on the flesh side - tightly wrap the salmon in a plastic wrap - let it cure overnight in the fridge
– remove the salmon from the plastic wrap - rinse the cure off under cold water - pat the salmon dry; set in on a wire rack to air dry (form pellicle) - smoke at 180F, until the IT reaches 140F - rest for 20 min and enjoy
- on a bagel - in a breakfast bowl - make salmon stuffed pierogi - add to a salad - serve over potatoes with an egg - make a salmon chowder