Citrus cured salmon
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Recipe by: cathinka
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2/3 c Coarse salt
1/2 c Lemon zest
1/2 c Lime zest
1/2 c Orange zest
1/2 c Sugar
3 tb Black peppercorns
1/2 x A side of salmon with skin
(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: 2 1/2 pounds of cured salmon
ESSENCE OF EMERIL SHOW#EE2357
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