directions
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1
Cut salmon on flesh side in a crisscross pattern. Combine the brown sugar, vinegar, salt and pepper and brush or spoon on the fleshy side of the fish
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2
Wrap in plastic wrap and then place in a tightly sealed plastic bag
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3
Refrigerate up to 24 hours. Rotate the salmon in the Flat Standard Basket for 12 to 18 minutes or until just cooked through
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4
Cut into serving size pieces and serve
BROWN SUGAR CURED SALMON FILLETS
ingredients
- 2 tablespoons light brown sugar
- 2 tablespoons cider vinegar
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1-1/2 pounds salmon fillets, with skin