Home Cured Salmon With Tarragon And Pernod

Total Time: 36 hrs 20 mins Preparation Time: 20 mins Cook Time: 36 hrs

Ingredients

• Servings: 6
• 1 1/2 tablespoons kosher salt
• 1 tablespoon light brown sugar
• 1 teaspoon lemon pepper
• 1 lb salmon fillet, skin on
• 1 1/2 tablespoons pernod (or other anise liqueur)
• 1 small bunch fresh tarragon
• 1 1/2 cups greek yogurt
• 1/3 cup fresh dill, chopped
• 1/3 cup fresh fennel leaves, chopped
• 1 -2 tablespoon dijon mustard

Recipe

• 1 combine salt, sugar and lemon pepper.
• 2 rub evenly over both sides of fish.
• 3 drizzle the non-skin side with the pernod.
• 4 roll the salmon in the tarragon.
• 5 wrap tightly in plastic wrap, including all of the tarragon.
• 6 place in a container with sides and place a skillet or plate on top of the salmon filet.
• 7 weight down the plate with several cans (whatever is in the pantry).
• 8 refrigerate for 36-48 hours, turning once in that time.
• 9 unwrap salmon and brush off tarragon leaves.
• 10 serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate.
• 11 for sauce, combine all ingredients in a bowl.
• 12 serve on thinly sliced rye or pumpernickel bread.