Ingredients
2 cups kosher salt 1 cup granulated sugar 1 tablespoon lemon zest 1 tablespoon lime zest 1 tablespoon orange zest 1 (2-lb.) skin-on salmon fillet (about 1 inch thick) Dill-Horseradish Cream Sourdough bread slices, toasted
How to Make It
Step 1
Stir collectively first five ingredients in a medium bowl. Rub 1/2 of aggregate (approximately 1 half of cups) on each facets of salmon. Place in a 13- x 9-inch baking dish, pores and skin side down, and cowl flesh of salmon with final salt aggregate. Cover with plastic wrap, and kick back 36 hours.
Step 2
Rinse salmon underneath bloodless water. Pat dry, and do away with and discard skin. Thinly slice salmon, and serve with Dill-Horseradish Cream and toasted sourdough bread slices.
2 cups kosher salt 1 cup granulated sugar 1 tablespoon lemon zest 1 tablespoon lime zest 1 tablespoon orange zest 1 (2-lb.) skin-on salmon fillet (about 1 inch thick) Dill-Horseradish Cream Sourdough bread slices, toasted
How to Make It
Step 1
Stir collectively first five ingredients in a medium bowl. Rub 1/2 of aggregate (approximately 1 half of cups) on each facets of salmon. Place in a 13- x 9-inch baking dish, pores and skin side down, and cowl flesh of salmon with final salt aggregate. Cover with plastic wrap, and kick back 36 hours.
Step 2
Rinse salmon underneath bloodless water. Pat dry, and do away with and discard skin. Thinly slice salmon, and serve with Dill-Horseradish Cream and toasted sourdough bread slices.