mamajuana- I love Salt Cod!!
I made some gravlax (cured salmon), for a party I did on Saturday night.
It came out really well! I adapted a basic curing rub with some Asian touches.
1 1/2 pounds salmon fillets (skin on)
2 tablespoons kosher salt
1/4 cup brown sugar
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon chile flakes
1/2 teaspoon five-spice powder
1/2 cup sliced gingerroot
Place the salmon on a baking sheet. In a small bowl, combine salt, sugar, chile flakes, and five-spice powder. Mix well. Spread the gingerroot over top and bottom of the salmon. Cover salmon with spice mixture on both sides. Cover with plastic wrap and refrigerate for 3 days, or until the fish is firm to the touch.
To serve, slice the salmon as thinly as you can with a very sharp knife.
I served the slices on sweet potato chips with a dollop of creme fraiche and a spoonful of ossetra caviar,...mmmm