Cured Salmon with Fennel and Carrot Salad

Name: Cured Salmon with Fennel and Carrot Salad
Yield: 12 servings
Ingredients: 1 1/4 cups kosher salt; 1/2 cup sugar; 1/2 cup chopped fennel fronds; 1/4 cup gin or aquavit; 1 1 1/2-pound piece skin-on salmon fillet; 2 medium carrots, peeled, very thinly sliced; 1 medium fennel bulb, very thinly sliced, plus 1 tablespoon chopped fennel fronds; 1 lemon, very thinly sliced; 3 tablespoon olive oil; 1 tablespoon fresh lemon juice; Kosher salt; 1 cup plain Greek yogurt; Fennel flowers or fennel pollen (optional)

By Renee Erickson

May 12, 2014

Image may contain Dish Food Meal and Plant

Cured Salmon with Fennel and Carrot SaladMichael Graydon and Nikole Herriott

Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.

Recipe notes

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