Citrus cured salmon

Yield: 4 servings

Measure Ingredient
⅔ cup Coarse salt
½ cup Lemon zest
½ cup Lime zest
½ cup Orange zest
½ cup Sugar
3 tablespoons Black peppercorns
½ x A side of salmon with skin
\N \N (about 2 1/2 pounds)

Sprinkle the salmon with the salt, zests, sugar and peppercorns. Wrap in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove from the refrigerator and rinse. Slice into paper-thin slices. Yield: 2½ pounds of cured salmon ESSENCE OF EMERIL SHOW#EE2357

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