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Recipe: Citrus Cured Salmon (Emeril's)

Misc.
CITRUS CURED SALMON
From: Essence Of Emeril

2/3 cup coarse salt
1/2 cup lemon zest
1/2 cup lime zest
1/2 cup orange zest
1/2 cup sugar
3 tablespoons black peppercorns
1/2 of 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
MsgID: 1420764
Shared by: Halyna - NY
In reply to: ISO: J Alexander's Citrus Cured Salmon
Board: Copycat Recipe Requests at Recipelink.com
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