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