A trio of citrus zests add brightness to the briny salmon. For the best possible result, pick up the freshest line-caught salmon (check your local farmers' market), and cure it the same day.
Within 24 hours you'll be enjoying the fruits of your effortless labor.
|Choose a 1-2 pound center cut filet.|
If you're buying from a store rather than a farmer's market, don't be afraid to ask to smell the fish.
It should smell lightly sweet, and not at all fishy.
|Lay out several layers of plastic wrap large enough to wrap the salmon.|
Mix 1/4C kosher salt with 2T sugar per pound of salmon. Stir in zest from a lemon, lime, and a small orange.
|Tightly wrap the salmon for its fridge nap.|
|Place the wrapped salmon into a dish and weigh it down with weights or some heavy jars or cans.|
Refrigerate it for 24 to 48 hours. 24 is plenty.
The cure will weep out of the wrapping, so place it in a dish with sides.
|Unwrap the cured salmon, rinse it well under cold running water, and pat it dry. Use a thin sharp knife to make paper-thin slices. Wrap the rest of the filet well. Store in the fridge for up to 2 weeks.|