Treacle-marinated salmon

Treacle-marinated salmon

By
From
Slow
Serves
6
Photographer
Tara Fisher

Black treacle isn’t used much in cooking because of its strong flavour – in fact, the only other time I use it is in sticky toffee pudding. But here it produces a wonderful cured salmon, the treacle adding both colour and flavour.

Ingredients

Quantity Ingredient
800g salmon fillet, skin on, pin bones removed, washed and patted dry
150g sea salt
100g caster sugar
200ml whisky
100g black treacle

Method

  1. Place 4 pieces of clingfilm, slightly overlapping, on a clean work surface, then place the salmon fillet on top, skin-side down. Mix the salt and sugar together in a bowl, then cover the salmon with it, packing it down firmly. Wrap the salmon up tightly with the clingfilm, then place it on a tray. Place a couple of packs of butter or another light weight on top to gently press down on the salmon, then put it in the fridge and leave for about 8 hours.
  2. Remove the salmon from the clingfilm, brush off the salt mixture and rinse it thoroughly under cold water, then pat dry. Line the same tray with more clingfilm and place the salmon in the centre.
  3. Pour over the whisky and wrap in clingfilm again, then return to the fridge for a further 3 hours. After this time, unwrap the clingfilm, lift the salmon out of the whisky and place it on a board. Warm the black treacle in a small pan until just runny, then brush it over the top of the fillet to cover it evenly. Wrap it one last time in clingfilm and return to the fridge for 1 hour. Carve into thin slices to serve. It’s good with a salad of Little Gem leaves and some brown bread.
Tags:
James Martin
Saturday Kitchen
slow cooking
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