| Total: | 1 day 20 min |
| Prep: | 20 min |
| Cook: | 1 day |
| Yield: | 20 servings |
Ingredients
- 4 cups brown sugar
- 6 cups 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 tequila
- 1 (8 to 10 pound) salmon fillet
- 1 cup black pepper, freshly ground
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.
- Serving suggestion: sweet corn cakes (cachapas) or Cuban crackers.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 654 |
| Total Fat | 28 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 43 g |
| Cholesterol | 112 mg |
| Sodium | 852 mg |
Reviews
Save some cost –cut the recipe in half and see how much liquid you REALLY need. Use 1/3 of the salt and don’t add the tequila until everything else is ready for the salmon. I threw out half of the recipe because I didn’t need it.
This is such a delicious recipe, and so easy to make. My boyfriend goes to Alaska every year to visit friends up there, and they absolutely love the cured salmon he brings up for them that I’ve made.
I use only one third the amount of salt, though.
I use only one third the amount of salt, though.