Blueberry cured red salmon

(This recipe is kindly shared by Diane Wiese of Cordova)

Serve in place of Canadian bacon for a twist on eggs Benedict on sliced bagels with cream cheese dusted with a bit of cayenne pepper, thinly shaved onion and capers, or on a dark Swedish rye with honey mustard sauce and a sprig of fresh dill. Make sure to carefully remove the skin and pin bones.

  • 1 (1 to 1/2 pound) fillet wild Alaska sockeye salmon, skin and pin bones removed
  • 3/4 cup sea salt, kosher or other coarse, plain noniodized salt
  • 3/4 cup sugar
  • 1 1/2 teaspoons liquid smoke
  • 2 cups blueberries, fresh or frozen and thawed
  • 1 bunch fresh cilantro or dill, coarsely chopped

Carefully remove skin and pin bones from salmon fillet; set aside. Line a 9-by-13-inch rimmed baking dish or pan with plastic wrap.

In a food processor fitted with blade, combine salt, sugar, liquid smoke, blueberries and fresh herbs together; pulse until blended. Pour in half of the blueberry mixture into the lined dish. Place salmon fillet on top, making sure the blueberry mixture is evenly spread across the bottom of fillet. Top with remaining blueberry mixture, making sure to spread mixture evenly over top. Wrap tightly with plastic wrap. Place in baking dish and refrigerate for 24 to 36 hours, turning fillet over every eight to 12 hours.

Carefully remove fillet from pan, discarding any liquid. Remove plastic wrap from fillet and wipe off any of the mixture that might stick to the fillet. Rinse gently under cold water; pat dry with paper towels. Cut on the bias into thin slices, wiping knife blade off on a cold towel between slices. Store any leftover salmon in plastic wrap in the refrigerator for up to one week.