Guinness Cured Irish Salmon

Discussion in 'The Refreshment Lounge' started by Brent Heilman, Dec 7, 2012.

  1. Brent Heilman

    Brent Heilman Premium Member

    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!
  2. crono782

    crono782 Premium Member

    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
  3. Brent Heilman

    Brent Heilman Premium Member

    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.

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