salmon, a versatile ingredient, has been a staple in countless cuisines worldwide. Its rich, oily flesh lends itself to a myriad of cooking techniques, from grilling and baking to smoking and canning. Today, we’re diving into the world of canning salmon, a method that preserves its delicate flavor and nutrients for months.
Ingredients:
4 pounds fresh salmon, skin and bones removed
1 cup kosher salt
1/4 cup brown sugar
1 teaspoon white pepper
1/2 cup lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1 bay leaf
8 pint-sized canning jars, sterilized
New lids and rings for the jars
Preparation Process:
1. Prepare the Salmon:
In a large bowl, combine the salt, brown sugar, and white pepper.
Rub the mixture evenly over the salmon fillets.
Cover the bowl with plastic wrap and refrigerate for 24 hours.
After 24 hours, rinse the salmon fillets thoroughly under cold water to remove any excess salt.
Pat the fillets dry with paper towels.
2. Create the Marinade:
In a small bowl, whisk together the lemon juice, olive oil, garlic, dill, thyme, red pepper flakes, and bay leaf.
3. Can the Salmon:
Divide the marinated salmon evenly among the sterilized jars.
Pour the remaining marinade over the salmon, ensuring each piece is fully submerged.
Place the lids and rings on the jars, tightening them securely.
Process the jars in a boiling water bath for 90 minutes.
Remove the jars from the water bath and let them cool completely.
Total Time: 25 hours (including curing and processing time)
Serving Ideas:
Classic Salmon Salad: Flake the canned salmon and combine it with mayonnaise, Dijon mustard, celery, onion, and fresh dill. Serve on toasted bread or crackers.
Salmon Patties: Mix canned salmon with breadcrumbs, egg, onion, and herbs. Form into patties and pan-fry until golden brown. Serve on buns with tartar sauce and lettuce.
Salmon Chowder: Create a hearty chowder by combining canned salmon with potatoes, carrots, celery, onion, and heavy cream. Season with salt, pepper, and a pinch of cayenne.
A Fusion of Cultures
This recipe is a fusion of Scandinavian and Mediterranean influences. The Scandinavian tradition of curing and preserving fish, combined with the Mediterranean love of fresh herbs and olive oil, creates a dish that is both comforting and sophisticated. The canning process, a technique rooted in ancient food preservation methods, ensures that the flavors of this dish can be enjoyed year-round.
By marrying these diverse culinary traditions, we’ve created a recipe that is both timeless and innovative. This canning salmon recipe is a testament to the power of food to connect cultures and bring people together.
