Cured Salmon with Fennel
Cured salmon is the perfect appetizer for impressing guests. A simple recipe of Popsie’s Sockeye Salmon Fillets cured with a mixture of delicious sugars and salts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at popsiefishco.com.
Cooking tools:
- Baking dish
- Plastic wrap
- Pan
- Weight
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Mortar and pestle
- Refrigerator
- Butcher paper
- Paper towel
- Measuring cup
- Measuring spoon
- Colander
- Plate
Ingredients
- 1 Popsie Sockeye Salmon Fillet skin on, pin bones removed
- ½ cup sugar
- 1 cup sugar light brown, packed
- ¾ cup kosher salt
- ¼ cup pernod (anise-flavored liquor)
- 1 bulb fennel, with stalks and leaves, thinly sliced
- ½ cup fennel seeds, toasted
- 2 Tbsp white peppercorns, toasted and cracked
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