One Day Citrus Cured Salmon Recipe - Cooking Index
One Day Citrus Cured Salmon Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Salmon - skin on |
| Zest of one lemon | ||
| Zest of one lime | ||
| Zest of one orange | ||
| 3 tablespoons | 45ml | Citronge liqueur |
| 1 teaspoon | 5ml | Orange extract |
| 2 cups | 320g / 11oz | Brown sugar |
| 2 cups | 474ml | Kosher salt |
| 1/4 cup | 15g / 0.5oz | Coarsely-ground peppercorns |
Place salmon on a sheet pan covered with plastic (skin-side down). Finely chop the zest of the three fruits. Sprinkle the zest on the salmon pushing it gently into the flesh. Pour the liquor and orange extract over the salmon.
In a separate bowl mix the salt and brown sugar and coarsely ground peppercorn mix. Apply this over the salmon packing it on. It should be so thick you can't see the salmon. Wrap with plastic. Put an additional sheet pan on top of the salmon and apply something that weighs about ten pounds. Make sure the weight is distributed evenly and put in the refrigerator for 24 hours.
Pull from the refrigerator wipe off the cure very well. Slice on the bias and serve.
This recipe yields ?? servings.
Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0002) - from - the TV FOOD NETWORK
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