Cured Salmon
Lobster Mushrooms

1 Whole Salmon (6-8lbs.)
1/2 Cup Kosher Salt
1/2 Cup Sugar
4 Tblsp. Cracked Coriander Seed
2 Tblsp. Cracked Black Pepper
1/4 Cup Molasses
1/2 Cup Chopped Dill
1 lbs. Lobster Mushrooms
1/4 Cup Extra Virgin Olive Oil
1 Head Roasted Garlic
2 Tblsp. Chopped Parsley
Salt & Pepper

Lobster Mushrooms

Thinly slice and saute mushrooms in oil with roasted garlic on medium heat until cooked through. (Approx. 15 minutes) Remove from heat and transfer to bowl. Cool and toss with chopped parsley, salt & pepper.

Salmon

• Filet Salmon and remove pin bones. Lay the two sides of salmon out, skin side down. Combine salt & sugar and sprinkle generously over Salmon. Rub with coriander & black pepper. Drizzle molasses over salmon and sprinkle with chopped dill.
• Lay one side of salmon over the other to form a sandwich pressing lightly, skin side out. Wrap firmly in plastic wrap and refrigerate 3 to 4 days.
• Unwrap separate sides & slice thinly.
• Garnish with lobster mushrooms and thin sliced red onion.