This recipe for home-cured salmon is so simple but the results are impressive and delicious.
1 side of salmon, cut in half
2 cups sugar
2 1/2 cups kosher salt
Zest of 1 orange
Zest of 2 lemons
Zest of 3 limes
1 tbsp. crushed black peppercorns
1 tbsp. crushed coriander seeds
4 to 8 sprigs thyme, chopped
Red onion, sliced
Rye bread and/or crackers
To make the curing mixture: add sugar, salt, citrus zests, peppercorns and coriander seeds to bowl. Stir to combine.
Add 1/3 of the cure mix to a non-reactive container or large re-sealable plastic bag. Add 1 piece of salmon skin side down. Add 1/3 more of the cure. Add remaining piece of salmon. Cover with remaining 1/3 cure mixture. Cover and seal. Refrigerate, turning occasionally, for 1 1/2 to 2 days, depending on thickness of salmon.
Rinse off cure mixture with tepid water. Pat dry with paper towel. Let further dry in fridge, about 3 to 5 hours. Cover and keep refrigerated. Use within 1 week.
Slice Citrus-Cured Salmon thinly and serve with red onion, capers, cucumber, sour cream, rye bread and lemon slices.
Yield: 10 to 12 servings.