Citrus cured salmon

Makes 1lb

  1. 5oz kosher salt
  2. 2/3 cup sugar
  3. 1/3 cup brown sugar
  4. 1tsp crushed peppercorns
  5. 1tsp coriander seeds
  6. 1tsp fennel seeds
  7. 1/2tsp red pepper flake
  8. 1lb salmon, skin-on
  9. 1/2tsp orange zest
  10. 1/2tsp lemon zest
  11. 1/2tsp lime zest
  • Mix 1-7. Lay down half of mixture, place salmon skin-side down and top with zest and remaining mixture. Refrigerate weighed-down for 24 hours, flipping halfway. Slice into 1/4in pieces and serve.
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