Citrus-Cured Salmon
Michael Rhulman prepares citrus-cured salmon that's perfect for serving as canapes.
Citrus-Cured Salmon
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Citrus-Cured Salmon
Michael Rhulman prepares citrus-cured salmon that's perfect for serving as...
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The Martha Stewart Show
- Yield Makes 2 to 2 1/2 pounds
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Ingredients
- 1 cup coarse salt
- 1/2 cup sugar
- 1 tablespoon freshly grated orange zest
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon freshly grated lime zest
- 1 (2-to-3-pound) skin-on salmon fillet, pin bones removed and very thin pieces of flesh trimmed
Directions
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In a small bowl, stir salt and sugar to combine. In another small bowl, combine orange, lemon and lime zest; set aside.
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Place a sheet of parchment paper-lined aluminum foil, large enough to extend beyond the length of the salmon, on work surface. Spread one-third the salt mixture in center of parchment-lined foil; place salmon skin-side down on salt bed. Sprinkle zest mixture evenly over salmon and top with remaining salt mixture; salmon should be completely covered.
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Fold foil up to contain salt; place a second sheet of parchment paper-lined aluminum foil over salmon and firmly crimp sheets together to form a tight package in which salt mixture is in contact with all surfaces of salmon. Transfer salmon packet to a baking sheet. Set a pan or large dish on top of salmon; top with cans or bricks to weight down. Transfer to refrigerator; refrigerate for 24 hours.
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Unwrap salmon and remove it from salt mixture. Rinse salmon and pat dry using paper towels. Set salmon on a rack or paper towel-lined tray and refrigerate 8 to 24 hours more.
Cook's Note
Salmon can be wrapped in parchment paper and kept refrigerated until ready to use, up to 2 weeks.
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