#FoodieTuesday #Recipe - Tangy Three Chili Cured Salmon

Tangy Three Chili Cured Salmon

Ingredients:

Equal parts of Playing w/Food Tangy Three Chili Salt and granulated sugar

1 salmon fillet, skin on

1 oz Tequila or Mezcal (optional)

Procedure:

1. In a bowl, combine equal parts of  Playing w/Food’s Tangy Three Chili Salt and granulated sugar - you need enough to cover the salmon fillet completely both skin and flesh side.

2. Place half of the salt & sugar mixture on the bottom of a deep container.

3. Place salmon fillet skin side down...

4. After placing the salmon skin side down, cover the flesh side with the rest of the salt & sugar mixture. Making sure salmon is covered evenly and completely.

5. If desired, add 1 oz of Tequila or Mezcal at this point.

6. Cover well with plastic wrap and place in the fridge for a couple of days.

7. After two days, the flesh should be firmer to the touch but NOT tough - if fillet is very thin leave for only 1-1.5 days.

8. Remove from the container, rinse under cold water until most of the salt & sugar are removed. Pat dry with paper towel.

9. Place on a baking sheet fitted with a rack & leave in the fridge uncovered overnight to dry.

10. Slice very thin on an angle using a sharp knife.

11. Eat with a bagel & cream cheese, use to top salads, serve on a board or on canapés.

12. Enjoy & bon appétit!