directions
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1
Place brown sugar, vinegar, salt and pepper in a small bowl
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2
Stir to combine well and dissolve sugar as much as possible. Yield: 1/2 cup SUGGESTED USE: This sweet-sour-salty mixture is used to cure and flavor salmon
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3
Cut salmon in a crisscross pattern on the meaty side of the fillet
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4
Smear with paste, wrap well and refrigerate (8 to 24 hours) before cooking.
Brown Sugar Curing Paste
ingredients
- 1/4 cup golden brown sugar
- 1 /4 cup cider vinegar
- 1 tablespoon coarse salt
- 1/2 teaspoon freshly ground pepper