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Northwest Sugar Cured Salmon Recipe

Northwest Sugar Cured Salmon Recipe

Postby HighHeelKitchen » Thu Jun 02, 2011 2:43 pm

Northwest Sugar-Cured Salmon:
2 Tablespoons firmly packed brown sugar
1 Tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1+1/2 lb Salmon or bluefish fillet or butterflied trout
Corn husks (optional)

Cook the fish over a slow fire; if in doubt, let the coals burn down first.

You can use any fatty fish in this recipe: bluefish and trout, too.

Combine brown sugar, vinegar, salt and pepper in small bowl. Rub evenly over fleshy side of fish. Wrap and refrigerate at least 6 hours or up to 24 hours.

Heat grill. Grill, covered, skin side down, over medium-low heat 15 to 18 minutes (8 to 10 minutes for trout), until opaque. Turn fish over and grill, uncovered, 2 minutes more. Serve on corn husks, if desired.
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