posted by BonBon 09-12-98 8:59 PM
Recipe Courtesy of Emeril Lagasse -
ESSENCE OF EMERIL -
SHOW#EE2357
Citrus Cured Salmon
2/3 cup coarse salt
1/2 cup lemon zest
1/2 cup lime zest
1/2 cup orange zest
1/2 cup sugar
3 tablespoons black peppercorns
1/2 of 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