Coriander Cured Salmon

March 17, 2015

Have you ever wondered how a professional fitness trainer eats to stay healthy? Well, we've recruited the help of our friend, Poon Pek Ya , Head Coach at Unpossible who will be sharing her recipes and health tips with our subscribers. You'll receive tips on what to eat before a race, how to cook a healthy meal in 3 minutes and lots more! 

This week, Pantry Pursuits is sharing a recipe for delicious cured salmon using coriander. It's versatile enough to eat for breakfast, lunch, or dinner and of course it's perfect for entertaining, right out of the fridge.

Happy cooking!



  • 300g sashimi quality salmon
  • 1 cup of low sodium salt
  • 1 cup of sugar
  • a bundle of coriander, finely chopped.

Clean the fish thoroughly and pat dry.
Mix the sugar and salt together in a bowl.
With a piece of cling wrap, rub the sugar and salt with the coriander onto the fish. Do the same for the other side.
Wrap the fish tightly with the cling wrap.
Place the fish on a flat plate and weigh down the fish with something heavy, like a can.
Refrigerate for 3 days.
Remove and wash the fish. Pat dry and re-wrap with a new piece of cling wrap.
Freeze the fish.
It will last for a month.
If refrigerated, it will stay fresh for a about a week.

When serving, slice thinly. Recommended with mayonnaise and wasabe with a bed of salad.

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