Citrus Cured Salmon
From davik 12 years agoIngredients
- 2.5 lbs fresh salmon shopping list
- 1/2 C sugar shopping list
- 1 C brown sugar shopping list
- zest of two oranges and two lemons shopping list
- 1 T lemon juice shopping list
- 1 T orange juice shopping list
- 1/4 C Grand Marnier shopping list
- 3/4 C kosher salt shopping list
How to make it
- Mix the sugars, salt, and grated zest. Sprinkle half the mixture over the bottom of dish just large enough to hold the salmon (this is important, you want to keep the brine in close contact with the fish). Place the fish in the pan and coat with the mixed citrus juice and grand marnier, then add the rest of the salt-sugar-zest mixture.
- Cover with plastic wrap then place a dish on top of the salmon and weight it down.
- Refrigerate for two days. The salmon should be firm to the touch when done, if it isn't give it another day in the cure. When it's done rinse the cure off and dry the salmon. Slice it thinly when you're ready to eat.
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