- 1 17 2/3 ounce salmon fillet (500 g)
- 2 3/4 ounces coarse salt (80 g)
- 1 1/2 ounce superfine sugar (40 g)
Step 1: Salmon
Remove any bones from the salmon fillet.
Mix the kosher (coarse) salt with the sugar and spread a layer over the bottom of a dish. Place the salmon fillet on top.
Cover with the rest of the sugar-and-salt mixture and spread out well. Cover the dish with plastic wrap, refrigerate, and marinate for 1 hour, turning the fillet over halfway through. During this time, the salmon will “cook” lightly by chemical reaction.
Before use, carefully rinse the fillet under running water to remove every trace of salt and sugar. Dry well with a clean cloth. The salmon is ready to use.
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