Guinness Cured Irish Salmon

[Brent Heilman]

I tried this and it turned out awesome. Since it came from Guinness the measurements are in grams so you will either have to go by weight (what I did) or convert.

1 good sized salmon filet ( mine weighed about 2.5 lbs.)
The juice and zest of 2 lemons
The juice and zest of 1 lime
25g Coriander seeds
100g Salt
50g Sugar
50g Fresh Dill, chopped
1 bottle of Guinness Extra Stout or Foreign Stout ( I used Foreign)

Mix all ingredients together and pour over salmon. Make sure you rub it in good to make sure it is well coated. Place in fridge to cure for no less than 48 hours. Turn every 12 hours. After 48 hours slice and enjoy!

 

[crono782]

I'm definitely going to try that. I ran the grams though a converter and posting the conversions. Do they look about right to you?

1 2/3 tbsp coriander seeds
6 2/3 tbsp salt
3 1/3 tbsp sugar
3 1/3 tbsp fresh dill, choped

 

[Brent Heilman]

Yeah, that looks about right. I have a scale I use a lot and that was how I did it. I think that would be pretty close though and really wouldn't make a huge impact if it was off a little.