A cured salmon recipe
What a wonderful break!
I don't have much to write about but a food experiment. I found salmon scraps for super cheap (2$) at H-Mart! I love making gravlax, and I wanted to try using the Korean gochujaru (very sweet-tasting) as part of the cure. I think I made it a tad salty, but basically: 1:1 ratio of sugar and salt with gochujaru added in. Suggest tasting the mixture and changing it to your liking!
Because salmon scraps are pretty small, I cured mine for about 12 hours!
The gochujaru added a beautiful spicy sweetness to it. I think I'm going to get an actual nice salmon fillet, use the same mixture, and maybe add perilla! The perilla will give it an interesting herby taste instead of the dill.