Citrus cured Salmon
This recipe is not my own. Its listed on marthastewart.com and it is FANTASTIC. I’ve done it for Christmas, birthdays etc. It’s a perfect appetizer to bring to a party and wow the other guests! In my photo, I’ve paired the salmon with cream cheese, crostini and some olives but you can eat it just on its own if you like!
The instructions are copied directly from the site. See them here if you like:
1 2-3 Pound Skin-on Salmon
1 Cup Coarse Salt
1/2 Cup Sugar
1 tbs Freshly Grated Orange Zest
1 tsp Freshly Grated Lemon Zest
1 tsp Freshly Grated Lime Zest
In a small bowl, stir salt and sugar to combine. In another small bowl, combine orange, lemon and lime zest; set aside.
Place a sheet of parchment paper-lined aluminum foil, large enough to extend beyond the length of the salmon, on work surface. Spread one-third the salt mixture in center of parchment-lined foil; place salmon skin-side down on salt bed. Sprinkle zest mixture evenly over salmon and top with remaining salt mixture; salmon should be completely covered.
Fold foil up to contain salt; place a second sheet of parchment paper-lined aluminum foil over salmon and firmly crimp sheets together to form a tight package in which salt mixture is in contact with all surfaces of salmon. Transfer salmon packet to a baking sheet. Set a pan or large dish on top of salmon; top with cans or bricks to weight down. Transfer to refrigerator; refrigerate for 24 hours.
Unwrap salmon and remove it from salt mixture. Rinse salmon and pat dry using paper towels. Set salmon on a rack or paper towel-lined tray and refrigerate 8 to 24 hours more.