Purple cured salmon
Recently, I added some animal protein back into my diet after being a vegan for eight years. Eating animal protein is not easy for me as I believe in a non-harming lifestyle, but my biology started changing as I turned 40, and I am trying to listen to my body. On the same note, I have clients that have to choose between their life philosophy(like being a vegan) and the reality of their biology and health status(like having an autoimmune disease). It is not my place to tell them how to live their life, but I can give them my honest opinion, and they can choose.
Now, back to my purple salmon. Those of you, who like buying smoked salmon from the store, know that it can be very pricey. What you don't know is how simple it is to make cured salmon at home, and cheaper. Not only it's a simple process, but you can develop whatever flavors you like and add vivid color to your fish to make it look more appealing. WIN-WIN!
RECIPE
Ingredients
one piece of fresh wild salmon preferably(farm-raised salmon works too, choose one from Norway or Alaska)
500g pink Himalayan salt
500g jaggery or brown sugar
300g red cabbage
300g blackberries
300g beets
optional: 1/2 tsp black pepper, 1/2 tsp cumin powder, 1/2 tsp coriander powder, or other spices of choice
juice from one lemon
1 cup water
Instructions
depending on the size of your fish piece, choose a vessel big enough to fit the fish, and use it as a curing dish;
if the fish doest fit, you can cut it up in 2-3 pieces;
you can put some parchment paper underneath or not;
wash the fish gently before placing it in the vessel;
make the sauce by mixing all the other ingredients in a high-speed blender;
pour the sauce on top of the fish, lift the fish a little to make sure that the sauce gets underneath- make sure that the fish is covered;
put a layer of cling film over the top;
cure the fish by placing it in the fridge for 48h;
remove the fish from the fridge, remove the sauce- you can wash it away gently;
You can freeze the fish for later use, it stays good in the fridge for 1 month.
Enjoy!
By curing, the salmon will change texture, smell, and taste. It will also reduce its volume, become more rigid, change surface color, and becomes saltier.
You can eat the cured salmon as a protein snack, on a gluten-free sandwich, make sushi/nigiri, or add it to a Buddha bowl. My favorite way is to eat it on a gluten-free avocado toast, with a splash of lemon drizzled on top.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana