Citrus Marinated Salmon

By Jan_C

NOTE: This recipe is for 1/2 side of salmon - about 24-26 oz. Adjust salt and sugar accordingly.

Ingredients

• 1 side of salmon, filleted, skinned, pin bones removed (24-26 oz.)
• 1 zest of 1 orange
• zest of 1 lemon
• 1 cups superfine sugar
• 7 oz sea salt
• for serving: orange and lemon zest

Preparation

Step 1

Mix the zests together with sugar and sea salt (not the zest for serving). Rub this over the entire surface of the salmon (front and back), and wrap the fillet in a few layers of plastic wrap. Place in a dish (it might well leak liquid) and refrigerate for 3 days. (personally, I think it could be in there for much less – it was pretty firm after 3 days.. next I am going to try for two days)

Take the salmon out of the fridge after 3 days, remove the plastic wrap, and wash the fillet under cold water, to remove the cure. Wrap again in plastic wrap, and pop in the freezer for 12 hours.

Defrost the salmon in the fridge. When defrosted slice the salmon into thin slices. I like to lay the knife almost parallel to the cutting board, and just literally shave thin slices diagonally across the salmon fillet