Citrus Cured Salmon
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Citrus Cured Salmon
  Citrus    Salmon  
Last updated 6/12/2012 1:00:01 AM. Recipe ID 23036. Report a problem with this recipe.
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      Title: Citrus cured salmon
      Yield: 4 Servings
 
    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




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Recipe ID 23036 (Apr 03, 2005)

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