Courtesy of: Robert Clark, Executive Chef C Restaurant, Vancouver, British Columbia
for the cure:
1 1/2 lbs. wild pink salmon fillet, pin bones removed
1/4 cup sugar
1/4 cup quince jelly
1/4 cup coarse sea salt
1/4 tablespoon white peppercorns, freshly cracked
1 tablespoon fresh thyme
to serve:
quince jelly
mustard
lemon juice
olive oil
Take a baking dish that is large enough to allow the salmon
fillet to lie flat, and line it with plastic wrap.
Combine the salt, sugar, thyme leaves, quince jelly and
cracked pepper. Spread 1/4 of this mixture into the lined
baking dish and put the salmon on top.
Spread the remaining mixture on the fish.
Fold the plastic wrap over the fish and place a slightly
smaller baking pan on top. This needs to be weighted down
with 4 to 5 pounds of anything.
Leave refrigerated for 16-24 hours. Turn the fish over
every 8 hours.
When the salmon feels firm, but not hard, remove
from the brine liquid, rinse under cold running
water and pat dry.
Slice the salmon and toss with a touch of quince jelly,
mustard, lemon juice and olive oil to taste.
Serve on your favorite salad leaves, or as a canapé.
Download Recipe
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C Restaurant
A high-end seafood culinary destination in Vancouver, C Restaurant recognizes and promotes the importance of local, high-quality ingredients, which is why the majority of their seafood comes from British Columbia’s abundant waters, and in particular their wild Pacific salmon. C Restaurant’s Executive Chef, Robert Clark, is especially mindful to the influence his role as a chef can have on the seafood industry, and therefore the responsibility he has in making sustainable choices about the foods he uses. Clark and C Restaurant’s philosophy on making sustainable seafood choices serves as a model for others in the restaurant industry and salmon consumers as well. For more information: www.crestaurant.com
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