Cubasian Cured Salmon

• 2 Scotch bonnets
• 5 Thai chiles
• 1/2 cup brown sugar
• 1/4 cup kosher salt
• 2 ounces fresh ginger
• 3 lime leaves
• 1/2 cup Criollo mojo
• 1/4 cup mirin
• 1/4 cup sherry
• 1 pound salmon fillet

1. Place all ingredients in food processor or blender, and puree.
2. Cover salmon with mixture and leave for 3 days, refrigerated, covered, and weighted down.
3. Remove from cure and slice thin.
4. Serve chilled.

scotch bonnets, chiles, brown sugar, kosher salt, ginger, lime, criollo mojo, mirin, sherry, salmon fillet

Taken from www.foodnetwork.com/recipes/cubasian-cured-salmon-recipe.html (may not work)