3. Cut the salmon into 2 even rectangular pieces. Place the sugar in a shallow owl. Dip each piece of salmon into the sugar, ...

In need of a champagne worthy appetizer or just a stellar summer brunch idea? Well... this one will knock the socks off of ...

This cured salmon will keep in the fridge for four to five days once wrapped tightly in some cling film. We know that you love to cook, and we wanted to provide you with a searchable recipe ...

In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the ...

Control the Cure – love a sweeter gravlax ... No cooking needed! This gravlax salmon recipe transforms fresh salmon into a silky, savory delicacy with just salt, sugar, and time.

For this recipe, you must start two days before. A sharp knife is a must to slice the salmon thinly, and a little will go a long way. The colours are outstanding, the taste delicate. Serve with a ...

This Nordic method of curing salmon with salt and sugar is a very satisfying way of using our great quality New Zealand salmon. Once cured, the salmon will keep in the fridge for up to a week.

Their haunches were cured and ready by Easter ... ready to grace the table. Wild salmon works especially well with this recipe because the butter in the honey-lemon sauce glosses the lean fish ...

Lox is traditionally a salt-cured fillet from the salmon's belly ... F&W's guide has tons of recipes to satisfy your lox cravings.

Strain through a fine sieve, and set aside to cool. Pour this mixture into a large Ziploc bag, and add salmon. Cure overnight in the refrigerator, turning occasionally. Preheat oven to 200 degrees.

Ikura (cured salmon roe, also known as salmon caviar) and kombu (which is sold dried in packs) can be purchased from shops specialising in Japanese ingredients. If using the kombu, soak one or two ...