Citrus Cured Salmon
Yield: 2-3 Pounds salmon
Ingredients:
2-3 Pound Fresh Salmon Filet w/skin 2 Each
Kosher Salt 3 Cup
Granulated Sugar 1 1/2 Cup
Zest of Orange 4 Each
Zest of Lemons 6 Each
Zest of Limes 8 Each
Toasted Ground Cumin Seed 2 Tbsp
Toasted Ground Coriander Seed 2 Tbsp
Kosher Salt 3 Cups
Procedure:
- Make Sure Salmon Filet is clean of all bones and sinewy
- Line Baking tray with parchment paper then lay 3 cups of salt evenly across tray
- Place salmon filet in center of tray on top of the kosher salt
- In separate mixing bowl mix together zest of all citrus, salt, sugar and ground
spices
- Using the salt mixture cover the salmon filet about a 1/4 inch thick.
- Wrap tray with plastic wrap and refrigerate for 36 hours
- After 36 hours remove filet from salt mixture and rinse under cold water.
- Pat filet dry with paper towel
- Place filet on new tray and place back into refrigerator for 4-6 hours to dry
- Slice salmon on a 45 degree angle and enjoy
