Cookin' Food

Stacey here… this Family Cook Book was originally collected and printed several years ago. I gave the collection as Christmas gifts. The ever increasing family and friends asking for copies, as well as, more and more new recipes being shared, has sent me fleeing to the web as a family resource. My family tree and all of our connecting branches, have a long love of food and recipes. If you have stumbled upon us by accident, you are welcome to use a recipe. Our recipes have been collected over many years from many different sources - I strive to give credit where credit is due.

Sunday, November 17, 2013

Citrus Ginger Cured Atlantic Salmon


                       1 side     Atlantic Salmon with skin, pin bones removed
                    6 each     Oranges, sliced
                    6 each     Lemons, sliced
                    6 each     Limes, sliced
                      3 lbs.     Fresh Ginger, crushed
               8 bunches     Fresh Dill, roughly chopped
               8 bunches     Fresh Cilantro, roughly chopped
                    2 cups     Salt
                    2 cups     Sugar
                      1 cup     Red Chili Flakes, crushed
 
Mix salt and sugar together and massage it into the flesh, and skin sides gently but thoroughly.  Mix all other ingredients together.  Put 1/2 in a pan large enough to hold the salmon and spread it onto the bottom.  Place the salmon, skin side down, atop the mixture.  Place the rest on top of the salmon.  Wrap tightly and check after five days. 
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