Pastrami Salmon

Ingredients

• 1 side of fresh salmon, about 2 to 2 1/2 pounds, skin and bones removed
• 1 cup coarse kosher salt
• ½ cup sugar
• 3 tablespoons cracked pepper
• 2 bunches fresh coriander
• 1 bunch fresh Italian parsley
• ½ pound shallots, peeled
• ½ cup molasses
• 2 tablespoons cayenne pepper
• 5 bay leaves
• 2 tablespoons paprika
• 2 tablespoons ground coriander
• 3 tablespoons ground black pepper
• 8 teaspoons mustard oil
• 1 slice rye toast per serving

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    475 calories; 22 grams fat; 4 grams saturated fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 31 grams sugars; 28 grams protein; 70 milligrams cholesterol; 1268 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Place salmon on a platter. In a bowl, combine salt, sugar and one tablespoon of the cracked pepper. Mix well, and coat both sides of the salmon with mixture.
2. In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.
3. Cover, and refrigerate salmon for 2 to 3 days.
4. Scrape marinade from fish, and discard. Dry fish with paper towels.
5. In a saucepan, combine molasses, cayenne and bay leaves. Bring to a boil, and simmer for one minute. Allow molasses mixture to cool slightly. Using a brush, paint fish on both sides with the mixture.
6. Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.
7. Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast

40 minutes