Citrus Marinated Salmon Recipe - Cooking Index
Citrus Marinated Salmon Recipe - Cooking Index
| 1 1/2 cups | 355ml | Coarse salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 | Salmon filet - (abt 2 lbs) | |
| 1 1/2 teaspoons | 7.5ml | Grated lemon zest |
| 1 1/2 teaspoons | 7.5ml | Grated orange zest |
| 1 1/2 teaspoons | 7.5ml | Grated lime zest |
| 1 1/2 teaspoons | 7.5ml | Grated grapefruit zest |
Line baking sheet with piece of foil large enough to envelope salmon.
Combine salt, pepper and sugar and spread half of mixture on foil. Place salmon skin-side down on salt mixture. Rub meat side with citrus zest, then cover with remaining salt mixture.
Fold aluminum foil over fish and place another sheet pan directly on top. Place weight of some sort -- a pan, heavy dish or cans -- on top to press salmon to help extract liquid and compact the flesh. Refrigerate 24 hours.
Remove salmon from marinade, rinse under cold water and pat dry. Slice thinly and serve with toasted brioche as a canape or with greens as a salmon salad.
This recipe yields 8 to 10 servings.
Each of 10 servings: 164 calories; 921 mg sodium; 45 mg cholesterol; 5 grams fat; 13 grams carbohydrates; 16 grams protein; 0 fiber.
Source:
The Los Angeles Times, 02-02-2000
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