Citrus Cured Salmon

Recipe Ingredients

2/3 cup	157ml	Coarse salt
1/2 cup	118ml	Lemon zest
1/2 cup	118ml	Lime zest
1/2 cup	118ml	Orange zest
1/2 cup	99g / 3.5oz	Sugar
3 tablespoons	45ml	Black peppercorns
2 1/2 lbs	1135g / 40oz	Side of salmon with skin

Recipe 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.

This recipe yields 2 1/2 pounds of cured salmon.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2357 broadcast 06-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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