Hoisin Cured Salmon

A recipe contribution from Scott Brown, The Brunswick Hotel, Moncton, NB. 

Ingredients

• 2 sides fresh salmon
• ½ cup grated ginger
• 2 tbsp 5 spice
• 1 cup coarse sea salt
• 1 cup brown sugar
• 1 cup hoisin sauce

Method

1. Wipe salmon dry.
2. Combine ginger, 5 spice, salt and sugar.
3. Coat salmon liberally with the hoisin sauce.
4. Sprinkle salmon with salt mix, going lighter at the tail portion.
5. Sandwich the two sides of salmon together so the the bellies touch each other.
6. Wrap in plastic and place a 2 lb. weight on top.
7. Marinate for 3 days, turning over each day.
8. Slice in to 2 x 20 gram tranches as needed.
   

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