|Cured Wild Sockeye Salmon|
|Gravlax with Capers and Pickled Red Onion|
Taking my fully-cured side of salmon, rubbery end pieces and all, I put it into a large tray of water. After about an hour, the ends seemed to be softening up. I flipped the salmon over and changed out the water with a fresh tray. After the second hour was up, I found the salmon ends were perfect. Honestly, I felt lucky I checked right after two hours, as the ends had drastically soften up and felt perfect. Another hour and it might have gone too far and been under-cured. I didn't think the osmotic flushing would take too long, especially since salmon isn't as dense as a leg of pork, but this was still fast.
I laid the salmon out on a baking sheet and let it dry out overnight in the fridge and firm up a bit. Slicing into the supple salmon, I was delighted to see the ends were perfectly cured, while the middle hadn't lost its cure and become soft and squishy. I'm excited to try this again, but I'll probably check every 30 minutes or so, rather than every hour, knowing how fast the soaking alters the fish.