Please help me save my too salty, home cured salmon.
I made Michael Ruhlman's citrus-cured salmon and its turned out way too salty. I figured that I can soak it in some cold water to leech out the salt, but I'm afraid of sacrificing the texture.
I've also read that if I let it air dry for a few hours, the salt might equalize throughout the fish.
I'm supposed to serve this tonight. Any thoughts?
Soaking it in water will slightly degrade the texture, but its better than serving really oversalted salmon.
How are you serving it? You may be able to hide some of the salt with your pairing.
How about serving it with cream cheese on crackers? That might neutralize the saltiness of the salmon.
You could air dry it, and that would mute some of the salinity, but not much.
You could also dust it in some brown sugar, which again would mute some of the salinity.
But no matter what you do, you are going to change the taste of the cured salmon.
So you either resign yourself to changing the flavor of the dish (by adding sugar), the texture of the dish (by soaking it), or starting over or just buying a batch of cured salmon from the store.
I've used salted salmon in a dip with good results. (Whether you want to soak ithe salmon first in cold water is up to you). Soften an 8-oz block of cream cheese; add sour cream or yogurt to make it more liquid; add a 1 1/2 tablespoon of minced onion; mix in shredded salt salmon (as much as you want); add about 2 tablespoons (or less) minced green onions or cilantro. Allow flavors to blend for an hour or more.