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Citrus Cured Salmon

 

1 pound wild salmon, skin on

2/3 cup kosher salt

2/3 cup sugar

1/2 cup coriander seed

2 tablespoons juniper berries

2 tablespoons black pepper

2 bay leaves

zest of 2 oranges, 2 lemons, and 2 limes

 

Grind the coriander, juniper, pepper and bay together and mix into the salt and sugar. Lay out a large piece of cling film and put down a thin layer in an area slightly larger than your piece of fish. Lay the fish skin-side down on top of this. Layer the rest of your salt mixture onto the top of the fish, it should cover the sides of the fish too. Now close up the cling film around the fish wrapping it tightly and wrap it with a second piece of cling film. Tuck this into a zip-top bag and refrigerate for approximately 48 hours.

 

When you are ready to eat, scrape the salt mixture to the side and slice the fish as thinly as you can, leaving the skin behind. Only slice as much as you need and store the remainder in the salt mixture, re-wrapping with cling film.

Done