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Pauline's Coriander Cured Salmon(recipe n pic by Mrs Cang)

 
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honeylemon
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PostPosted: Mon Aug 21, 2006 1:05 pm    Post subject: Pauline's Coriander Cured Salmon(recipe n pic by Mrs Cang) Reply with quote

I saw the cured salmon pix in the photos section.

How do I do that? Hubby and I are lovers of sured salmon.

Thanks in advance
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Gina
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PostPosted: Mon Aug 21, 2006 4:24 pm    Post subject: Reply with quote

Shirley,

its Pauline's recipe lah..! coffee its printed in last year's magazine (Sept to Nov). Has a 2 page coverage showing step by step on how to do your own Cured Salmon.
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Mrs Cang
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PostPosted: Mon Aug 21, 2006 9:58 pm    Post subject: Cured Salmon recipe Reply with quote

I think Gina paiseh to post the recipe. But I always think the pleasure shared is the pleasure doubed, tripled etc etc.... so here it is!

This is Pauline's version


this is Natasha's version.


CORIANDER CURED SALMON
Ingredients:
2 large whole side salmon fillets, cleaned
100 g salt
100 g sugar
4 bunches coriander leaves and roots, chopped
100 g toasted coriander seeds, crushed
2 lemons, thinly sliced

Method:
1. Prepare curing mix of 100 g each of sea salt and castor sugar. Add 100 g roasted ground coriander seeds and the chopped fresh coriander leaves.

2. Mix curing ingredients well so both dried and fresh herbs are thoroughly incorporated and salt and sugar are evenly mixed.

3. Lay prepared salmon fillet on a flat surface and carefully spread the curing mix onto the fish.


4. Make sure all the cut surface of the fish is generously coated with the curing mix, paying particular attention to the sides.

5. Slice two lemons very thinly and lay the slices on the curing mix.

6. Make sure lemon slices cover thick portion of the salmon fillet completely.

7. Carefully fold over the tail end of the salmon fillet over the belly end. Make sure that the curing mix covers both sides. If curing mix has been dislodged in the folding process, add more mix and also tuck lemon slices into middle.

8. Wrap the fillet tightly in plastic wrap. Use a generous piece of plastic wrap so salmon fillet is completely covered.

9. Place wrapped fillet into a zip-lock bag and place in refrigerator to cure for at least 24 hours. Remove lemon wedges and curing mix, wipe clean and slice thinly to serve.



RECIPES for using the cured salmon follows in next posting.

ENJOY!

Very Happy Very Happy Very Happy
PD
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Gina
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PostPosted: Tue Aug 22, 2006 7:49 am    Post subject: Reply with quote

Pauline

not paiseh..but I have to retype everything again. I know you must have the recipe all done up nicely in MS Word in your comp somewhere. coffee

I'll move this topic out of here and upload the photos too..the ones you did at Cold Storage Mr. Green
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honeylemon
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PostPosted: Tue Aug 22, 2006 9:50 am    Post subject: Reply with quote

Thank you soooo much. Now I can save tons of money. Eating this outside would have cost me a bomb! Very Happy
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honeylemon
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PostPosted: Mon Sep 04, 2006 8:22 am    Post subject: Reply with quote

Thank you Pauline & Gina, I made the cured salmon on Friday and ate on Sat. It was simply so good. Hubby just loves them !

Here it is:-


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beano78
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PostPosted: Thu Dec 25, 2008 10:55 pm    Post subject: Reply with quote

Hi there,

Can I ask if this salmon is from the supermarket in the normal fish chiller section? I was wondering if I need to get sashimi grade for this due to bacteria etc.
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honeylemon
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PostPosted: Fri Dec 26, 2008 12:09 am    Post subject: Reply with quote

beano78 wrote:
Hi there,

Can I ask if this salmon is from the supermarket in the normal fish chiller section? I was wondering if I need to get sashimi grade for this due to bacteria etc.


No need. Actually I always buy from the wet market. The Coriander is a germ-killing agent. Coriander is also known as cilantro.

read this http://www.healthdiaries.com/eatthis/cilantro-protects-against-salmonella.html
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