Irish Whiskey Cured Salmon

May 11, 2023May 11, 20230 7

Irish Whiskey Cured Salmon recipe for a delicious dinner

by The Chefin Seafood

Prep

10 min

Cook

48 hr

Ready In

48 hr 10 min

Level

Difficult

Rating

Ingredients

	1 skin-on salmon fillet , pin bones removed
	2 tablespoons Irish whiskey
	1/3 cup dark brown sugar , packed
	3 tablespoons salt

Nutrision Information

Servings Per Recipe

Calories

231

Sugar

13g

Fat

10g

The Irish Whiskey Cured Salmon is a traditional dish in Ireland that has been enjoyed for centuries. The brining process not only adds flavor but also helps preserve the fish, making it a popular choice for long journeys at sea. Today, the dish is enjoyed for its unique flavor and texture, which is achieved by the combination of the whiskey, dark brown sugar, and salt. It can be served as an appetizer or as the main course of your dinner, and is sure to impress your guests with its delicious taste and rich history.

Instructions

1.	Rinse the salmon fillet and pat it dry with paper towels.
2.	Mix together the Irish whiskey, dark brown sugar, and salt in a small bowl to make a paste.
3.	Spread the paste evenly on both sides of the salmon fillet.
4.	Place the salmon fillet in a shallow dish, cover tightly with plastic wrap, and refrigerate for 48 hours.
5.	Remove the salmon from the refrigerator, rinse off the paste, and pat it dry.
6.	Slice the salmon thinly and serve with your choice of sides.

PROS

The Irish Whiskey Cured Salmon is packed with flavor and has a unique texture that is both tender and firm.

It can be served as an appetizer or as the main course of your dinner.

CONS

The brining process takes 48 hours, which requires some planning ahead.

The dish may be too salty for some people, so be sure to rinse off the paste thoroughly before serving.

HEALTH & BENEFITS

Salmon is a great source of protein and omega-3 fatty acids, which have been linked to reducing inflammation and improving heart health.
The Irish whiskey, although used in small amounts, may provide some antioxidants.