Dinner Party: Part III (Cured Salmon)

In September, my grandparents went to the wedding of a family member in France (I'm not kidding, it really was there).  Over the holidays, my grandfather was still talking about the wine (duh), bread/croissant/carb platters (obviously!), and the salmon (really?).  Since I'm obsessed with food, my grandfather asked me if I knew how it was prepared.  "It looked raw but didn't taste smoked, melted in your mouth, and was on a huge bed of greens."  Since I was six time zones and a seven-hour flight flight away, I really had no clue.  I took it as a challenge to figure out how the French wooed my grandfather with their culinary powers.

When I got home, I looked in the holy grail of cooking that Santa left me under the tree.  The only non-baked/grilled/seared salmon recipe they had was a cured salmon number.  Figuring this had to be what my grandfather had, I went on a hunt for various ingredients.  Living where I live in southern Virginia, certain ingredients are hard to come by...try asking for arugula or watercress or balsamic glaze, and you'll get a glazed over, "Worter-whut?"  Once when I was in the check out line, the cashier rang my avocados up as limes; I can't make up this stuff.  So on my shopping excursion, there was no salmon at one place and no dill at another.  After stop #3, I had everything I needed/wanted to recreate this salmon.

I altered the spices it required, because I do not like certain flavors (read: anything faintly resembling the flavor of licorice).  I also added flavors I cannot get enough of (read: rosemary).  I was, apparently, better than what my grandfather had in France.  I was elated that my discerning grandfather was impressed by my salmon (take that, Frenchies), and after he finished off the extra container of salmon, he asked me to cater a dinner party for his friends, because, "They need to try this."  Sure thing, Pop.  Once my grandfather gets an idea in his head, you don't stand in his way.  So my response was, "I'd love to.  When?"  Here we are two weeks later; ten people (some from up to two hours away) are around the dining room table waiting to try this salmon my grandfather has raved about.  No pressure...

2 lbs fresh salmon (had over four pounds for the dinner party, but I'm sharing the smaller recipe)
1/4 cup salt
1/4 cup + 1 T sugar
1 T freshly ground pepper
1 bunch fresh dill, washed and chopped
2 T fresh rosemary, chopped
1 lemon
1 grapefruit

First, rinse and pat the salmon dry.  Place it in a shallow glass or ceramic baking dish skin side down.  (Wash hands after handling the fish).  Mix the salt, sugar, and pepper in a bowl; set aside. Place the dill and rosemary over the fillet.  Next, zest the citrus over the dill.  Any citrus works; the first time I made this, I used a couple clementines.  Careful to keep your fingers off the grater; it is not a good feeling first thing in the morning.

Now, evenly pour the salty sugar (or the sugary salt?) over the salmon.  Press the fish all over making sure everything is well stuck.  Wrap and place in the refrigerator (first find room; our refrigerator has never been this full); after 12 hours, flip over and rest for another 12 hours.  After a total time of 24 hours of curing, scrape the herbed-salted-sugar off the top very well, and slice very thinly.


Serve over a bed of greens with any number of accompaniments: hard-boiled eggs, blanched green beans or asparagus, grated carrots, capers, lemon slices, cucumber, sliced baguette.  The sky is the limit!  This is a killer salad dressing to use for the mixed greens.

Pop getting ready to dive in.  It was a hit!

The broccoli soup I served before the salad.