Dulse Cured Salmon | McCormick For Chefs®

Celebrate the bounty of the deep blue sea with a Dulse Seaweed Cured Salmon, ideal for seafood charcuterie boards.

Ingredients

Servings

Prep | Serves 4
2 cups Kosher Salt
2 cups Sugar
1/4 cup McCormick Culinary ® Black Pepper, Coarse Grind
2 oz Dulse Seaweed, dried, coarsely ground
1 pound Salmon Fillet, skin on, trimmed of belly and fin flesh
1/4 oz Dulse Seaweed, dried, coarsely ground
1/2 tsp McCormick Culinary ® Black Pepper, Coarse Grind

Procedure

Prep

In a bowl, combine salt, sugar, pepper, and the first amount of dulse flakes. Mix until evenly distributed. Set aside until needed.
Lay out a large piece of plastic wrap. In the center, spread out 1/2 cup of curing mixture equal to the dimensions of the salmon. Top with salmon, skin side down.
Cover flesh side of salmon with another 1/2 cup curing mixture. Wrap up in plastic tightly and place in a shallow hotel pan. Insert another pan over the salmon and top with a 3-pound weight. Refrigerate for 12 hours.
Unwrap salmon, remove curing mixture, and pat salmon dry. Repeat steps 2 and 3 with new curing mixture and refrigerate for 12 hours. Repeat this one more time, for a total of 3 rounds.
Unwrap salmon after the third round of curing and remove the curing mixture. Rinse, and pat salmon dry. Return to refrigerator uncovered to air-dry for 2 to 3 hours.
Season flesh side of salmon with second amount of dulse flakes and black pepper. Wrap and refrigerate until needed. Serve as desired.

Chef's Tip!

This is ideal for a seafood charcuterie board served with these Parmesan and Dulse Crisps and Mixed Seaweed Pickles.

Recipe type: Appetizers

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