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- Source: Essence Of Emeril EE2357
- Dish Type: Appetizer
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Citrus Cured Salmon
Instructions
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
Ingredients
- 2/3 cup coarse salt
- 1/2 cup lemon zest
- 1/2 cup lime zest
- 1/2 cup orange zest
- 1/2 cup sugar
- 3 tablespoons black peppercorns
- 1/2 of a side of salmon with skin (about 2 1/2 pounds)
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