Recipe of the Week

After posting the Italian menu last week, we had many requests for the House Cured Salmon recipe. I promise it's incredibly easy. Bon appetit!

1.5 lbs. Salmon center cut fillet, skin off
4 oz. kosher salt
12 oz. brown sugar
1 tsp. toasted, crushed coriander
1 tbsp. crushed black pepper
zest of 1 lemon
1 tsp. olive oil
1 bunch of dill.

Combine salt, brown sugar, coriander, black pepper and lemon zest. Then pour this mixture under and on top of the salmon fillet.

Let it cure for 24 hrs in refirgerator, covered. Wash the salmon, dry it, brush with olive oil and sprinkle it with the fresh dill. It is best to let the salmon "dry out" for 1 more day in fridge.

The cured salmon will keep for up tp 2 weeks.