Pastralmon |


Located in the heart of The Hudson Valley’s scenic Ulster County in New York State, Woodnotes Grille is the signature restaurant of The Emerson Resort & Spa and is known for it's free-spirited, farm-to-table, and Catskills-centric sensibilities. Chef de Cuisine and Culinary Institute of America graduate, Brian Wren has shared a few of his new recipes with us, including this unique pastrami cured salmon.
Pastrami Cured Salmon

Ingredients for Fillet:
Day 1
2 fl.oz lemon juice
6 oz. salt
4 oz. sugar
.5 oz. black pepper
1 bunch cilantro
1 bunch parsley
4 oz. shallots

Day 4
3 fl. oz. molasses
¼ tsp. cayenne
5 ea bay leaves crushed
2 tsp. coriander seed
2 tsp. paprika
1 ½ tsp. ground black pepper

Brush Salmon with lemon juice.

Rub Salmon with cure mix, then pack parsley cilantro and shallots over the salmon.

Wrap in cheesecloth & refrigerate for 3 days.

Scrape off cure.

Simmer molasses, cayenne, and bay leaves then cool.

Brush Salmon with Molasses.

Blend with coriander, paprika, and black pepper, press evenly over salmon.

Rest uncovered in refrigerator for 12+ hours before wrapping.


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