Salmon pastrami with olive bread

Get some quality olive bread and away you go – very tasty indeed.

by Jamison Godfrey •

I know that chasing stocked Atlantic salmon isn’t everyone’s idea of fun but most people definitely enjoy eating them.

With many Tasmanian impoundments stocked recently in the state a lot of anglers would have caught plenty, so here’s an easy way to prepare some of the excess fillets that you may have. Although this recipe says to eat it cured you can cut this into small slices and have it seared on the BBQ or grill plate. It’s really up to you and either way it’s really tasty.

500g boned skin on Atlantic salmon
¼ cup coarse cooking salt
2 tablespoons muscovado sugar
½ cup chopped flat leaf parsley
2 tablespoons coriander seeds roughly crushed
1 tablespoon chilli flakes
1 tablespoon cracked black pepper
Juice 1 lemon
¼ cup golden syrup
½ tablespoon smoked paprika
Olive bread to serve

Place the Atlantic salmon skin side down in a baking tray and sprinkle the salt evenly over the fish.

In a mixing bowl add the sugar, parsley, coriander seed, chilli flakes, pepper, lemon juice, golden syrup and smoked paprika and combine well.

Pour the mixture evenly over the fish and rub in well with your hands.

Cover well with plastic wrap and place another tray on top of the fish and put a heavy item such as a brick on top and refrigerate overnight.             Remove brick from the fish and scrape excess marinade off the salmon and slice thinly, serve with some crusty olive bread.

Ready to be sliced after the night in the fridge.
Once it is mixed, pour on the marinade.
Crush up all the seeds – a mortar and pestle makes the job easy.
Salt down the salmon – make sure it is evenly spread.

This recipe is from award winning chef Jamison Godfrey of the Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart we highly recommend visiting the Drunken Admiral and sampling their delicious menu of seasonal, local produce for yourself.
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