Maple Cured Salmon

Bahan-bahan

Salmon Filet.

1 Tbsp Gochujang Paste

Equal parts Dark Maple Syrup and Non ionized Salt. (<-- Very important)

usually with mine I go about 3/4 Salt for 1 to 1-1/4 Cup Dark Maple Syrup)

Arahan

In a Bowl Add your Gochujang, your Dark Maple Syrup and You Salt and Mix Well.

Slice Your Salmon in diagonal lines from each side to score the flash in Diamond Shapes.

Place your Salmon in a Dish and poor Your Mix all over it, making sure to go between every slit you've created.

Place a lid or Cover.

Place in the Refrigerator turning every few Hours for a total of 24 to 48 hrs depending on how firm you like your cured Salmon and also how thick it is to begin with.

After 24 to 48hrs, take the Salmon out and Rinse it Thoroughly.

Pat it dry and lay it on a Seving dish uncovered.

Add in the refrigerator uncovered for 24 to 48 hours depending on how dry you like your Cured Salmon.

Once at your preferred Cured and dryness you can peal pieces off the skin directly and savor, or slice Thinly to add into poke bowls or even bagels and cream cheese.