Title: Citrus Cured Salmon
Categories: Seafood Fruit Salmon
Yield: 2 1/2 pounds

2/3	c	Coarse salt
1/2	c	Lemon zest
1/2	c	Lime zest
1/2	c	Orange zest
1/2	c	Sugar
3	tb	Black peppercorns
1/2	x	A side of salmon with skin
		(about 2 1/2 pounds)

Sprinkle the salmon with the salt, zests, sugar and peppercorns. Wrap in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove from the refrigerator and rinse. Slice into paper-thin slices.

Yield: 2 1/2 pounds of cured salmon

SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD NETWORK SHOW #EE2357

Format by Dave Drum - 27 November 98 From: Dave Drum Date: 29 Nov 98

previous

next