Cured Salmon in Molasses (Chef’s notes: This cured salmon recipe is particularly interesting because the sweet molasses in combination with the dark soy sauce not only gives the salmon a very intense flavor but also colors the salmon flesh, making it almost black on the outside. When you slice it, the inside is a beautifully transparent gold and pink, contrasting dramatically with the black exterior and looking more like a smoked salmon, although no smoking is involved. )
1 large salmon fillet (about 1 ½ pounds, preferably center cut, of even thickness throughout, with the skin on but the bones removed.) ¼ cup coarse (kosher-style) salt 1 tablespoon sugar 1 teaspoon ground cumin ½ teaspoon ground allspice ½ teaspoon paprika ¼ teaspoon ground nutmeg ¼ teaspoon cayenne pepper ¼ cup dark molasses 2 tablespoons dark soy sauce Buttered bread Optional Garnishes: Chopped onion Capers, drained Olive oil
Lightly score the skin of the salmon in a lattice pattern so the salt, sugar & spices will penetrate through it to cure the flesh. (It is easier to cut through the skin if you hold the blade of the knife perpendicular to the fillet and run the entire length of the blade across the skin, instead of attempting to score it with just the tip of the blade.) Place the salmon in the center of a large piece of plastic wrap.
In a small bowl, mix together the salt, sugar, cumin, allspice, paprika, nutmeg, and cayenne pepper. Spread the mixture evenly on both sides of the salmon, and wrap the salmon tightly in the plastic wrap. Place it on a tray, and refrigerate overnight, or for at least 12 hours, to cure.
When ready to proceed, mix the molasses and soy sauce together in a small bowl. Unwrap the salmon, but don’t remove it from the plastic wrap. Pour half of the molasses mixture over the top of the salmon, and spread it evenly over the surface. Then turn the salmon over and coat the other side with the remainder of the molasses mixture. Rewrap the salmon in the plastic wrap, place it on the tray, and return it to the refrigerator for 24 hours.
Unwrap the salmon, and remove it from the marinade. (It will have absorbed most of the marinade.) Discard any remaining marinade, pat the fish lightly with a paper towel, and arrange it on a wire rack over a tray. Refrigerate it for another 24 hours to dry it out. At serving time, slice the salmon thinly on a slant, and serve two or three slices per person with buttered bread. Garnish the salmon, if desired, with chopped onion, capers, and a drizzle of olive oil.
Unlike the video, it seems there's an extra step in the printed recipe above in that the dry rub and the molasses/soy mixture are applied separately.