Citrus-cured salmon
17/5/2010
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Ingredients
(You can click on ingredients to see more related recipes)
| 1 fillet | Boneless salmon fillet, pin-boned |
| 1 cup | Brown sugar |
| 1 | Orange, zested and juiced |
| ½ | Grapefruit, zested and juiced |
| ½ cup | Sea salt, ground |
| 1 tbsp | Peppercorns, crushed |
| ½ cup | Fresh dill, roughly chopped |
| 3 cm | Fresh ginger, peeled and grated |
| 1 tsp | Ground ginger |
Directions
- In a food processor or pestle and mortar, combine all ingredients and grind to a paste.
- Cut the salmon to the width of a snaplock bag. Place some of the mixture into the bag, then add the salmon and cover with more mixture.
- Seal the bag and refrigerate overnight.
- Remove the salmon and scrape away the mixture, keeping it for the next batch.
- Slice the salmon thinly and serve with cinnamon-roasted mushrooms, goats' feta and shaved brazil nuts.
Wine Match
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