The Tequila-Cured Salmon used in the bruschetta has been on the menu for over 10 years at San Antonio’s River Walk famous restaurants, Zinc and Boudro’s. It’s a staple item that keeps guest and locals coming time and time again. With the help of Danny Ybarra, Executive Chef of Zinc and Boudro’s, now you can make this easy and delicious dish at home. There are so many things you can make with it that’ll be perfect for parties and the holiday season!
The first step of your curing process is to layer your beautiful fillet of salmon with kosher salt. On top of that, add an even layer of dark brown sugar; the molasses in it adds a nice sweetness. Next, for some fun aromatics and flavor, sprinkle and press in chopped dill and cilantro and wrap it all up in a cheesecloth. You’ll toss your precious parcel in your refrigerator for 48 hours, flipping it halfway through to cure the other side.
After your salmon is done curing, wipe away the salt, sugar, and herb mixture, then give it a little tequila bath. Wash off the fish with your tequila of choice, adding a great contrasting flavor to the sweetness and herbs. And now it’s ready to serve! Pro tip for slicing: Your first slice off the ends will be pretty salty, so you’ll want to discard those pieces.
One of our favorite things to make with this cured salmon is Poblano Crostinis—great for entertaining or a light snack for around the house. Or you can now make Zinc’s Texas Chopped Salmon Salad at home—it’s great for lunch!
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