+
0 (0)

Appetizers, Fish and Shellfish

Cured salmon

Cured salmon
Irfan Khan / Los Angeles Times

For me, the definitive dish at the contemporary Swedish restaurant Gustaf Anders in Santa Ana is Ulf Strandberg's sublime sugar-and-salt-cured salmon. Strandberg cuts the beautifully marbled North Atlantic salmon into slices so fine you could practically read the newspaper through ... Read more

Total time: 15 minutes, plus 48 hours chilling | Serves 6 to 8
  • 1/4 cup coarse salt
  • 1 tablespoon sugar
  • 1 (3-pound) salmon filet with skin
  • 1 quart water mixed with 3 tablespoons salt
  • Lemon wedges, for serving

Step 1Combine the salt and sugar. Lay the salmon in a flat shallow container skin-side down and rub with the salt-sugar mixture. Cover with plastic wrap and refrigerate 24 hours.

Step 2Bring the salted water to a boil; stir to make sure the salt is dissolved. Cool. Pour over the salmon (the liquid should cover the fish), cover and refrigerate for 24 hours.

Step 3Remove the salmon from the liquid and pat dry. Use a very thin, sharp knife to slice the salmon thinly on the diagonal. Serve with lemon wedges.


HAVE YOU TRIED


Giuseppe's mussels in sambuca
Giuseppe's mussels in sambuca

Three-berry pie
Three-berry pie

Chicken With Green Beans and Basil Mayonnaise
Chicken With Green Beans and Basil Mayonnaise

Grilled vegetables
Grilled vegetables

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Crispy apple wings with fresh horseradish and curly parsley
Merguez
Sherry vinegar-cured anchovies
Honey-glazed soybeans