Citrus-Cured Salmon
Yield: one 3-pound salmon fillet
Ingredients:
1 (3-pound) wild salmon fillet, skin on, pin
bones removed
1 cup light brown sugar
3/4 cup kosher salt
1/4 cup cognac
Zest of 2 limes, chopped
Zest of 1 orange, chopped
Zest of 1 lemon, chopped
Method:
Line a rimmed baking sheet pan with plastic
wrap. In a small bowl, mix the sugar, salt, cognac, lime zest, orange zest, and
lemon zest. Sprinkle one quarter of this mixture on the prepared baking sheet
in the shape of the fillet. Score the salmon skin with a sharp knife and lay
the fillet skin side down on top of the brown sugar mixture. Spread the rest of
the mixture on top of the fillet, using less on the thinner, tapered portion of
the fillet. Cover the fish with plastic wrap and refrigerate until the flesh is
firm, about 2 days.
To serve, slice the salmon thinly on the bias. Store the fish
in the refrigerator, wrapped tightly, for up to 1 week.
