Citrus Cured Salmon Recipes

CITRUS-CURED SALMON

Steps:

• Wash and blot dry the salmon fillet, removing pin bones. Fillets can have skin either on or off, as the skin can be removed later.
• Because lots of fluid will be drawn off the fish while curing, using a deep platter or baking dish (large enough to accommodate the salmon fillet) is essential. Line the platter/baking dish horizontally and vertically with two pieces of plastic wrap, long enough for wrapping the salmon and overlapping the edges.
• Thoroughly combine citrus zests with salt and sugar.
• Place salmon skin side down atop the plastic wrap in the serving platter.
• Thoroughly massage the citrus/salt/sugar cure into fleshy side of fish.
• Bringing sides of plastic up, tightly seal the salmon in the plastic wrap and refrigerate for 2--3 days. (Usually two days is enough) Due to the large amount of fluid drawn out of the fish, it will become very firm. Some recipes advise weighting it down, but I have not done so.
• Once removed from the plastic wrap, thoroughly rinse cure from salmon and using a sharp knife, remove the skin.
• Wrap in plastic film again and place in freezer for 12 hours.
• Remove from freezer, unwrap from plastic film and slice thinly by holding a sharp knife almost parallel to counter, slicing on the diagonal of the fillet, almost shaving.
• Enjoy in your favorite recipe using lox-style salmon. Toss with pasta in a cream sauce, top a pizza crust and add goat cheese, dill, and scallion. Serve in hearty scooped out cucumber cups with cream cream cheese and dill. Or just enjoy plain with brown bread, butter or mayo, slivered red onion, sliced tomato, and capers.

ONE DAY CITRUS CURED SALMON

Steps:

• Place salmon on a sheet pan covered with plastic (skin side down). Finely chop the zest of the three fruits. Sprinkle the zest on the salmon pushing it gently into the flesh. Pour the liquor and orange extract over the salmon. In a separate bowl, mix the salt and brown sugar and coarsely ground peppercorns. Pour the mixture over the salmon, pressing it into the flesh. The coating should be so thick you can't see the salmon underneath. Wrap with plastic. Put an additional sheet pan on top of the salmon and weigh it down with something heavy. Make sure the weight is distributed evenly and put in the refrigerator for 24 hours. Remove from the refrigerator and wipe off the aromatic coating. Slice on the bias and serve.

CITRUS-CURED SALMON

Steps:

• Combine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds, and red pepper flakes in a medium bowl. Spread half of curing mix in the center of a foil-lined rimmed baking sheet roughly the same size as the fish. Place fish, skin side down, on curing mixture. Spread lemon zest, lime zest, and orange zest evenly over fish; cover with remaining curing mixture. Bring edges of foil up and over salmon and crimp to enclose. Place another baking sheet on top of salmon and weigh down with several large cans or a heavy pot. Chill, unwrapping and flipping fish halfway through, 24 hours.
• Rinse fish and pat dry; place, skin side down, on a cutting board. Using your longest, sharpest knife and wiping down blade with a moist towel between slices, cut on a diagonal 1/8"-1/4" thick, leaving skin behind.
• Do Ahead
• Salmon can be cured 3 days ahead. Cover tightly and chill.

VODKA AND CITRUS CURED SALMON

Steps:

• Remove any tiny pin bones from the salmon with a pair of needle nose pliers or tweezers. Rinse the salmon under cold running water and pat dry. Place salmon, skin side down, on several large sheets of plastic wrap.
• In a small mixing bowl, combine salt, sugar, dill, vodka and lemon, lime and orange zests. Spread the sugar/salt/citrus mixture evenly over the fleshy side of the fish, pressing it into the flesh. Wrap the salmon tightly in the plastic wrap and place skin side down n a large baking dish. Place a flat glass or ceramic dish on top of the salmon and weight the dish with several heavy cans or a brick and refrigerate for at least 24 hours and up to 48 hours.
• Unwrap the salmon and rinse all of the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.