Serve this salmon on toasted baguette slices topped with finely chopped red onion and chives, grated lemon zest, and creme fraiche for a delicious canape. This recipe comes from Michael Ruhlman's "Ruhlman's Twenty."
- 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
In a small bowl, stir salt and sugar to combine. In another small bowl, combine orange, lemon and lime zest; set aside.
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.
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.
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.