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Ingredients
- 2 lb salmon skin on
- Â Â Zest of one lemon
- Â Â Zest of one lime
- Â Â Zest of one orange
- 3 Tbsp. Citronge liqueur
- 1 tsp orange extract
- 2 c. brown sugar
- 2 c. kosher salt
- 1/4 c. coarsely-grnd peppercorns
Directions
- Place salmon on a sheet pan covered with plastic (skin-side down). Finely chop the zest of the three fruits. Sprinkle the zest on the salmon pushing it gently into the flesh. Pour the liquor and orange extract over the salmon.
- In a separate bowl mix the salt and brown sugar and coarsely grnd peppercorn mix. Apply this over the salmon packing it on. It should be so thick you cannot see the salmon. Wrap with plastic. Put an additional sheet pan on top of the salmon and apply something which weighs about ten pounds. Make sure the weight is distributed proportionately and put in the refrigerator for 24 hrs.
- Pull from the refrigerator wipe off the cure very well. Slice on the bias and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1024g | |
| Calories 1672 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 226470mg | 9436% |
| Potassium 632mg | 18% |
| Total Carbs 431.6g | 115% |
| Dietary Fiber 0.0g | 0% |
| Sugars 426.89g | 285% |
| Protein 0.53g | 1% |
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