Breakfast 2026

[Steve Irby]

Home cured salmon with a spice blend from World Spice including  Indian coriander, fennel seed, cumin, guajillo, cardamom seed, Indonesian cinnamon, turmeric, and cloves.  Served over Kalamata olive bread and goat cheese. 

 

[Smithy]

1 hour ago, Steve Irby said:

Home cured salmon with a spice blend from World Spice including  Indian coriander, fennel seed, cumin, guajillo, cardamom seed, Indonesian cinnamon, turmeric, and cloves.  Served over Kalamata olive bread and goat cheese. 

 

 

Do you mean the curing involved the spices you named, or that's what came after the cure? More to the point...how did you cure that salmon? It looks delicious.

[Steve Irby]

9 hours ago, Smithy said:

 

Do you mean the curing involved the spices you named, or that's what came after the cure? More to the point...how did you cure that salmon? It looks delicious.

I started out with a nice fatty 3/4 lb skin-on belly filet.  The filet was dusted with the spice blend then I added a couple of very thin slices of orange and lemon.  The filet was covered with a mixture of 1/3 cup each of kosher salt and granulated sugar and vacuum bagged.  The cure time was 48 hrs.  Here's photo of the filet after the cure was washed off.