Cured Salmon Skewers

Instructions 

1.  Mix rock salt and sugars together 
2. Place a large piece of plastic wrap on the counter. Spoon 1/2 sugar mixture on the wrap to fit your fish. 
3. Place salmon on top of the sugar mixture and cover fish completely with the remaining mixture. The fish should be completely covered. 
4.  Tightly wrap plastic around fish (you can double wrap).
5. Place the wrapped salmon in a large dish/pan and top with a small chopping board/dish/cans (something to add a little weight on top).
6. Place in refrigerator for 12 hours. 
7. After 12 hours turn salmon over replace weights and refrigerate for another 12 hours. 
8. Remove fish from plastic, scrape off sugar mixture and rinse well. Dry with paper towel
9. Cut salmon into thick fingers and skewer each one with wooden skewer.
10. Using a flat grill pan over high heat, let the pan smoke (it should be very hot).  Sear only 1 side of the skewer. 
11. Remove and keep refrigerated till served. 
12. Can serve with dipping sauce if desired.                     

• Serve at room temperature – preferred.  
• For extra flavor mix some dried oregano, thyme or ground black pepper in with the sugar mixture. 
• It’s important to make sure all the fish is covered with the mixture on both sides.