Salmon steaks are essentially two fillets attached by the spine of the fish. Less expensive, and easier to grill than a fillet, these steaks are quickly cured in a brown sugar-based dry cure that’s ...

There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south ...

Cured salmon, or gravlax, is a classic Nordic dish that’s both easy to make and impressive to serve. With a simple blend of salt and sugar, this method transforms fresh salmon into a flavorful and ...

It’s no secret that the proper libation can elevate an elegant meal. But have you ever considered incorporating liquor into something other than a cocktail glass? Properly used, alcohol works wonders ...

Do it yourself cured salmon. Gravlax , as cured salmon is known by its Nordic name, generally is made by dry-curing fillets of salmon in a blend of sugar, kosher salt, fresh dill and a variety of ...

1 skin-on, whole salmon fillet (about 2 1/2 lbs.) 1. For the gravlax: Combine dill, salt, pepper, and sugar in a small bowl and stir together. Remove any bones from the salmon with tweezers or small ...

CURE® continues its recipe swap with a recipe from reader Judy S. that makes a quick, hearty and easy weeknight dinner. Cancer and its treatments can sometimes make it difficult to incorporate the ...

1 2-4 lb. piece of salmon, belly cut, Faroe Island (preferred) or Verlasso, as close to an even rectangle of uniform thickness as possible for best results. You may want to start with a smaller piece ...

Ideally, to make lox (cured salmon), you need salmon belly, writes Cathy Barrow in "Bagels, Schmears, and a Nice Piece of Fish," "but I'll cure any part of the salmon I'm given. If it's a thinner tail ...

“Nothing says New England like chowder,” claims Jim Bailey, The Yankee Chef. Bailey knows New England very well. A Maine resident, Bailey loves to use local flavors. In his recipes, he is often using ...