Pastrami Salmon Recipe

Pastrami Salmon Recipe

  • 1 side salmon, about 2 to 2½ pounds, skin and bones removed
  • 1 cup coarse or kosher salt
  • ½ cup sugar
  • 2 bunches fresh coriander
  • 1 bunch fresh Italian parsley
  • ½ pound shallots, peeled
  • ½ cup molasses
  • 2 tablespoons cayenne pepper
  • 5 bay leaves
  • 4 tablespoons paprika
  • 4 tablespoons ground coriander seed
  • 4 tablespoons freshly ground black pepper
  • 4 tablespoons cracked pepper
  • Mustard oil
  • Rye toast
  • Potato Pancakes (optional)
  1. Place salmon on a platter. Combine salt and sugar. Mix well, and coat both sides of salmon with salt mixture.
  2. Combine coriander, parsley, and shallots in a food processor and purée. Coat both sides of salmon with purée.
  3. Refrigerate salmon for 2 to 3 days.
  4. Scrape marinade from fish and discard. Dry fish with paper towels.
  5. Combine molasses, cayenne pepper, and bay leaves in a saucepan. Bring to a boil and simmer for 1 minute. Allow molasses mixture to cool and, using a brush, paint fish on both sides with molasses mixture.
  6. Sprinkle paprika, coriander, ground black pepper, and cracked pepper on both sides of fish. Refrigerate salmon overnight.
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