Tequila Cured Salmon

Recipe Ingredients

4 cups	640g / 22oz	Brown sugar
6 cups	1422ml	Salt
2		Red onions - peeled, and
		Roughly chopped
2		Carrots - peeled, and
		Roughly chopped
3		Red peppers - cored, seeded,
		And roughly chopped
3		Green peppers - cored, seeded,
		And roughly chopped
3		Yellow peppers - cored, seeded,
		And roughly chopped
2		Lemons - cut into 8 wedges
2		Limes - cut into 8 wedges
3 cups	711ml	Tequila
1		Salmon fillet - (8 to 10 lbs)
1 cup	237ml	Freshly-ground black pepper
		Serving Suggestion
		Sweet corn cakes (cachapas) or
		Cuban crackers

Recipe Instructions

Mix together sugar and salt. Puree onions, carrots, peppers, lemons, and limes together in a food processor. Combine sugar mixture and puree. Add tequila. Pour half of the mixture into the bottom of a large pan.

Coat flesh-side of salmon with pepper. Place salmon in the pan (skin-side up). Cover salmon with remaining mixture and place another pan on top with plenty of weight. Refrigerate for 2 days.

To serve, slice thinly and place on top of sweet corn cakes, Cachapas or Cuban crackers.

This recipe yields 20 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B08) - from the TV FOOD NETWORK

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