Asian Charcuterie Board

It is officially spring and one thing that pops into my mind – other than fresh blooming flowers – are picnics. But a picnic out in the grass is not complete without a nice charcuterie board. I personally love charcuterie boards, because I am more of a snacker at heart. The cheeses, cured salami, and crackers, paired with a glass of wine is a little slice of heaven. I can truly hang out and eat these all day…if I didn’t have two little monsters that kept me busy all day.  

Now you might ask yourself, how is an Asian charcuterie board a thing? Well I’ll tell you how! Recently I learned how to cure my own salmon and I have to say, I am hooked! You would be surprised as to how easy it is to do. 

Today’s recipe has 2 parts: cured salmon and marinated ikura! Both are super easy to make and would taste amazing when eaten on its own or made into a handroll! 

Curing Salmon 

I love buying smoked salmon at various grocery markets, but I’ve found that curing my own salmon using particularly Japanese seasonings fits my palette even more. The subtle flavors of dashi and bonito flakes taste like the ocean without being too overpowering. Trust me when I say, you will never get sick of eating it. And one of the best things about curing your own salmon is that it can last in your fridge for up to 5-7 days. You can eat it as a snack, serve it with some plain white congee, or just eat it with a simple bowl of rice. 

Ingredients

• 1/2 lb sashimi grade salmon
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tbsp dashi
• 1 tbsp bonito flakes

Notes: I referenced this guide for a medium and hard cure timeline.

Instructions

1. Rinse and pat down salmon dry. In a bowl, combine all ingredients and lightly toss in the bowl to mix.
2. Wrap a baking sheet with saran wrap. Sprinkle half of the mixture on the saran wrap. Lay salmon on top of the mixture. Use the other half of the mixture and spread evenly across salmon. Wrap the salmon up in the saran wrap. 
3. Place the salmon in a ziplock bag and put in a baking tray. Use a heavy plate or pan to place on top of the salmon. Refrigerate salmon for another 12 hours. 
4. After 12 hours, take salmon out and drain excess water. Flip the salmon upside down and put the heavy plate/pan back on the salmon. Refrigerate for another 12 hours. 
5. After 12 hours, take out salmon and rinse seasoning out with water. Pat down salmon dry and let salmon sit out for 1 hour. After one hour, salmon is ready to be served or stored back in the refrigerator and will last for 5-7 days. 

Ikura Marinade

• 2 oz of ikura
• 1 tsp sake
• 1 tsp mirin
• ½ tsp soy sauce

1. Mix fresh ikura with marinade. Refrigerate for 3 hours and then serve. 
2. Ikura can be served over rice as a donburi or with crackers. 

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