Thanks to our Jewish predecessors, putting smoked salmon on bagels in the morning has become second nature to most of us. It was only a matter of time someone decided to pastrami cure salmon for similar purposes. Seriously, it just makes perfect sense. This recipe doesn’t require a smoker, nor does it have that traditional quality, but the sweet and savory rub is pretty standard when we’re talking pastrami anything. Although this recipe is fool proof, there is one step that should not go over looked, the pre-cure! More on that below…
Pastrami Rub
4 tbsp coarsely ground black pepper
2 tbsp ground coriander
2 tsp ground mustard
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder
In a small bowl combine all of the freshly ground ingredients together. Store in an airtight container for up to 1 month.
Treating the salmon…
I bought about a 1.5lbs piece of Atlantic Sushi Grade sushi. The biggest trick I’ve learned when handling fish, regardless of it’s final preparation, is giving it a quick salt cure. Equal parts Kosher salt to white sugar, mixed in a bowl and fully submerge your fish for about 15-30 minutes (depending on thickness). If you have a lot of fish or a tricky cut, you can turn this into a bath or a “brine” and soak your fish for the same desired time. After the fish has slightly firmed up, gently rinse off the salt/sugar mixture under cold water. Why do we do this? Doing a quick cure helps make the fish taste better, it gets rid of any impurities that may be lingering inside and it also slightly firms the fish making it easier to handle and holds better while cooking. It also helps reserve the brightness and color of the flesh of the fish. Since it’s a quick process it doesn’t cook the fish or make it salty from doing this, but its a trick that’s used by most professional chefs and sushi restaurants.
After your salmon is washed of its cure, I quickly pat it dry and squeeze half a lemon over it. This helps the rub adhere to the fish better. Apply the rub generously onto your fish and wrap it tight in plastic wrap. Let it sit in the fridge for at least 12 hours, overnight is best, and can be kept in the fridge for up to 1 week. Note, the rub will start to dissolve a little bit after its sitting and you may have to scrape off a gooey layer after unwrapping. This is totally normal. The fish expels liquid from the long cure and sugar is hydroscopic, making it melt once moisture is introduced. Your fish is still delish, I promise..
Slice thin and serve how ever you like! I stuffed mine in steamed buns with a horseradish cream and fresh cucumber!
