Soy-cured Cilantro Salmon and Cucumber
- 1/2 cup soy sauce
- 1/2 cup cilantro leaves, chopped
- jalapeno or serrano pepper (I used about 1/3 of a spicy jalapeno), chopped
- 1" piece of ginger, chopped
- 4-6 oz FRESH, high quality salmon, not frozen (I used local sockeye)
- sesame oil (not shown)
- rice vinegar (not shown)
- 1/2 English cucumber, diced into 1/3" cubes
2. In a blender (or with a hand blender), blend soy sauce, cilantro, pepper and ginger until blended but still chunky. Pour into shallow bowl and submerge salmon completely. Cover tightly with plastic wrap and refrigerate for 20 hours. When ready, rinse salmon in cold water, pat dry, filet and chop salmon to match cucumber cube sizes. Toss with a very small amount of sesame oil and rice vinegar (not shown, this was a last minute change). Serve immediately.
This was SO FREAKING GOOD it was unbelieveable. The salmon firms up and the rich, salty salmon pairs nicely with the light, crunchy cuke. A+ would make again in a heartbeat, but only during local salmon season (like now).