Irish Whiskey Cured Salmon

I was somewhat skeptical about this recipe.  Curing salmon in the fridge?  Would it be safe to eat?  Would it be delicious?  

Yes to all of those questions.  Most definitely yes.  

1 skin-on salmon fillet ( 1 3/4 lbs.) pin bones removed

2 T. Irish whiskey

1/3 cup packed dark brown sugar

3 T. salt

Toppings:

whole grain bread

coarse grain mustard

creme fraiche

thinly sliced red onions

capers

Line rimmed baking sheet with plastic wrap.  Rinse salmon and pat dry with paper towels.  Arrange salmon, skin side down, on prepared baking sheet, brush with whiskey.

Combine brown sugar and salt in small bowl; rub mixture over salmon.  Wrap plastic wrap secretly around salmon.  Top with another sheet of plastic wrap.

Place second baking sheet on top of salmon, then place a heavy skillet or several cans on top to weigh it down.  Refrigerate  salmon at least 48 hours and up to 72 hours.

Remove top baking sheet.  Unwrap salmon and rinse under cold water to remove any remaining salt mixture.  Pat dry with paper towels.  Cut salmon into very thin slices; serve with bread and assorted toppings of desired. 

Refrigerate leftover salmon up to 2 days.

Recipe from Irish Favorites by www.pilcookbooks.com