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?
The first time I home cured salmon, it was way too salty (i thought, if brining it for two days was good...three or four would be better). I sliced it, tasted it and ack.
I rinsed each piece under running water, not for too long...tasting as I went. (if you have lots of bits, rather than beautiful slices...put them in a sieve. i still get slices and bits and shards of salmon when i cut it up).
Still saltier than I'd have liked (but not too much so), the texture was fine...though different than lox (which gets smoked in addition to the brining) I thought I'd failed entirely, but didn't have time to make or buy a substitute. Took it to a New Year's Breakfast party, put it down next to the store bought. Mine was gone, the store bought was not. Got lots of compliments.
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.
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.