Blood Orange Cured Salmon | Sunkist

Ingredients

• 1 pound wild caught salmon fillet, skin and bones removed
• 2 cups kosher salt
• 1 cup pure cane sugar, granulated
• 2 tablespoons pink peppercorns
• 1 tablespoon black peppercorns
• 4 sprigs fresh thyme
• 4 dried bay leaves
• 2 cups Sunkist® blood orange juice
• 10 slices Sunkist® blood oranges, about half-inch thick each