Citrus cured salmon - Astray Recipes
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 f
Ingredients
- ⅔ cup Coarse salt
- ½ cup Lemon zest
- ½ cup Lime zest
- ½ cup Orange zest
- ½ cup Sugar
- 3 tablespoons Black peppercorns
- ½ x A side of salmon with skin (about 2 1/2 pounds)
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