Ingredients
½ cup rock salt
½ cup granulated sugar
⅔ cup brown sugar
½ tsp SIDS CRAZY SALT
500 g salmon, sashimi-grade, bones removed & skin off
Directions
Mix the rock salt, granulated sugar and brown sugar together in a bowl.
Place a large pieces of clingfilm on a work surface.
Spoon half of the sugar mixture into a salmon shaped mound on the cling film. Place the salmon on the sugar mixture. Top with the remaining sugar mixture and a sprinkle of SIDS CRAZY SALT.
Wrap the clingfilm tightly around the salmon and place in a large (non-metal) dish.
Top with a small chopping board or plate and add some weights (I like to use a couple of cans of tomatoes) then refrigerate for 12 hours.
After this time turn the salmon over, then replace the board and weights and refrigerate for a further 12 hours.
Unwrap salmon, scrape off any sugar mixture.
Rinse the salmon well and dry the salmon flesh with paper towel.
Cut the salmon into thick fingers and skewer each with a cocktail stick.
Place a flat grill pan over a high heat and once it is smoking sear one side of the cured salmon skewers.
Serve with a soy dipping sauce.
