Citrus-cured salmon

Sitting in sweatpants, sipping wine and writing dozens of cards to 4-year-old kids I don’t even know…

Happy Valentine to parents!


Citrus-cured salmon

(Adapted from Bon Appetit)

1 fillet of wild-caught salmon (about 1.5 lbs)
150 g kosher salt
150 g granulate sugar
40 g light brown sugar
1 tsp black pepper corns
1 tsp fennel seeds
1 tsp coriander seeds
Zest of 1 lime
Zest of 1 lemon
Zest of 1/2 orange

  1. In a medium bowl, combine salt, sugar, brown sugar, pepper corns, fennel seeds and coriander seeds.
  2. Spread a large piece of aluminum foil on the counter, layer with an equal size piece of plastic wrap.
  3. Spread half of the curing mixture, roughly the same size as the fish.
  4.  Place fish, skin side down, on the mixture.
  5. Sprinkle zests of lime, lemon, and orange on top of the fillet.
  6. Spread the remaining mixture on top.
  7. Cover the fish with plastic wrap, and another layer of aluminum foil.
  8. Refrigerate until firm, about 1-2 days.
  9. To serve:
    • Rinse the fillet and pat dry
    • Place the fish, skin side down, on the cutting board
    • Slice the salmon thinly about 1/8″-1/4″, leave skin behind.