Salmon curing

 Secret mix from a restaurant around the Jerusalem hills


Curing Mix
Carraway seeds,
Anise star
Sugar
Salt coarse
Corriander seeds
Lemongrass
Cloves
Cover with thin orange slices
Bay leaves

Tilt to drain away excess liquid for at least 24 hours. Check if translucent and silky ready.


The cured salmon was finished before I could take a photo.
So below is a pic of RAW not cured salmon in a Budha plate at work. Enjoy!