Fennel Tea Cured Salmon

By Executive Chef Craig Strong, Studio at Montage
January 01, 2011


Mix all dry ingredients together. Add liquid to make paste. Rub mixture on top and bottom of salmon. Top with orange and fennel slices. Wrap in cheese cloth and tie with string. Place on platter and refrigerate for 3 days. Rinse off cure and dry on paper towel. To serve, slice salmon thinly.


  • one side salmon
  • 7 ounces salt
  • 1 pound brown sugar
  • 3/4 ounce black pepper
  • 1 ounce VRGF fennel tea
  • 2 ounces lemon juice
  • 1 orange zested
  • 1 orange cut into 1” slices
  • 1 bulb fennel, thinly sliced with tops
  • 1 ounce extra virgin olive oil
  • 3 ounces vodka
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