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
Related recipes
- Cedar-smoked salmon
- Citrus broiled salmon
- Citrus salmon
- Citrus salmon & tasso snapper appetizers
- Citrus-tarragon salmon steaks
- Cured salmon
- Cured salmon in apple mint
- Fried garlic cured salmon
- Lemon and dill cured salmon
- Lemon herbed salmon
- Lemon lime salmon
- Lime zested salmon
- Lime-ginger smoked salmon
- Norwegian juniper-cured salmon
- One day citrus cured salmon
- Pickled salmon
- Salmon with citrus butter
- Salmon with citrus habanero salsa
- Salmon with lime and cucumber
- Vodka and citrus cured salmon