Citrus cured salmon

4 servings

Ingredients

QuantityIngredient
cupCoarse salt
½cupLemon zest
½cupLime zest
½cupOrange zest
½cupSugar
3tablespoonsBlack peppercorns
½xA side of salmon with skin
(about 2 1/2 pounds)

Directions

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