Cumin-Cured Salmon & Grilled Flatbread
Recipe from The Inn at Osprey Point, Rock Hall, MD
Ingredients for the Salmon: • 3 lb. Filet- with or
without skin.
• 2 Tbsp. Cumin
• ¼ C Kosher Salt
• 1 ½ Tbsp. Sugar
• 1 tsp. Black Pepper
• 2 Tbsp. Coriander
• 1Tbsp. Granulated Garlic
• 2 Tbsp Orange Zest
• ¼ C Chopped Fresh Mint
ProcedureCombine all except salmon in a bowl. Use fresh ground cumin and
coriander seeds if you have them, the flavor is MUCH improved.
Coat Salmon flesh evenly, and wrap in cheesecloth. Place in a perforated pan, if you have one, so liquids can drain off. If you don’t have one, don’t worry, just drain liquids off daily. Allow to ‘cure’ in refrigerator for at least 4 full days, depending on the thickness of your filet. 6 days would be better for most cuts. To know whether it’s cured, cut it in half, across the thickest part,
and give it a good look. It should be darker, firmer, and a little more translucent than fresh –like smoked salmon compared to fresh.
Ingredients For the Flatbread:(this is as much as a normal Kitchen Aid can handle, and it freezes really well, so why not?!)
• 4 Tbsp. Dry Active
Yeast
• Tbsp. sugar
• C warm water
• C decent olive oil (the better the oil, the better the taste—really!)
• Tbsp. table salt
• 16-18 C bread flour
• 2 Tbsp. fennel seeds crushed with the back of a pan.
• 2 C finely chopped onion (caramelize, if you want to, but not necessary.
But it does have to be chopped fine!)
ProcedureCombine warm water, yeast and sugar, and let yeast foam up a little. Add flour and everything else.
Mix with dough hook for about 10 minutes. It should pull away from the edges of your mixing bowl.
Put dough in a bowl sprayed with food release spray, and cover with plastic wrap. Let it rise till doubled in size.
Place dough on a clean, floured table, and divide into 3 oz. blobs. (about 32)
Roll out to about 1/4 - 1/3 inch thick- shape doesn’t matter, so long as you can handle it- like a pizza dough.
Cook on a med-hot grill, or cast iron pan if you don’t want to grill it. Without burning it, rotate it on the grill to create grill ‘hatch marks’- or a grid pattern.
Turn over and repeat. Cook all your dough, it will not keep in the fridge. Just cool it all on racks, so it doesn’t get soggy. Re-heat in oven or toaster oven.
Slice cured salmon very thin on an angle- like flank steak. Add fresh dill, thinly sliced red onion, fresh tomato and/or a dollop of crème raiche or sour cream on the warm flatbread.
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