Gin- and chive-cured salmon

Gin-and-chive-cured salmon. (Glenn Koenig / Los Angeles Times / April 30, 2013)



Gin- and chive-cured salmon

Total time: 15 minutes, plus curing time

Servings: 8 to 12

1/2 cup coarse sea salt

1/4 cup plus 2 tablespoons honey

2 tablespoons black peppercorns, toasted and cracked

1/2 cup finely chopped chives

1 (11/2 -pound) salmon fillet, skin on and pinbones removed

3 to 4 tablespoons gin

1. In a medium bowl, combine the salt, honey, peppercorns and chives. Set aside.

2. Brush the top of the salmon fillet generously with the gin.

3. Spread the cure mix over the top (flesh side) of the fillet, then wrap the fish tightly with plastic wrap. Place the salmon, skin side down, in a large baking dish or a large, rimmed, non-reactive baking sheet to catch any juices.

4. Refrigerate the fillet until it is firm to the touch, about 48 hours (timing will vary depending on the thickness and size of the fillet). Uncover the fillet, rinse and dry off. The cured salmon will keep for up to several days, wrapped in dry parchment and refrigerated.

Each of 12 servings: 122 calories; 12 grams protein; 1 gram carbohydrates; 0 fiber; 8 grams fat; 2 grams saturated fat; 31 mg. cholesterol; 1 gram sugar; 258 mg. sodium.