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Cured salmon

Time 15 minutes
Yields Serves 6 to 8
Cured salmon
(Irfan Khan / Los Angeles Times)
1

Combine the salt and sugar. Lay the salmon in a flat shallow container skin-side down and rub with the salt-sugar mixture. Cover with plastic wrap and refrigerate 24 hours.

2

Bring the salted water to a boil; stir to make sure the salt is dissolved. Cool. Pour over the salmon (the liquid should cover the fish), cover and refrigerate for 24 hours.

3

Remove the salmon from the liquid and pat dry. Use a very thin, sharp knife to slice the salmon thinly on the diagonal. Serve with lemon wedges.


S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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