Citrus cured salmon
4 servings
Ingredients
| Quantity | 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 |
| (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