Cured Summer Salmon

Recipe via BC Salmon Farmers Association.

By Chef Dave Ryan

Like a simple ceviche cooked in citrus juices and salt, this is a perfect, refreshing, heart healthy summer salmon meal that goes great with a cucumber quinoa salad. The curing process means it’s never overcooked and doesn’t require heavy sauces or cooking oils to prepare. Low calories and low in saturated fats, this simple salmon recipe is good for you and is sure to impress.

Serves: 4-6

Ingredients

• One side of fresh, skin-on salmon, bones removed
• 500 g salt
• 500 g sugar
• 1 lemon
• 1 lime
• 1 orange

Method

1. Combine salt, sugar and zest of three fruits (reserve fruit).
2. Spread on the bottom of a dish that is big enough to rest the salmon.
3. Squeeze the juice of the lemon, lime and orange onto the flesh side of the salmon, and then lay flesh-side down into the dry mix.
4. Leave for 40 to 60 minutes to cure.
5. Wash it off really well, removing all residual dry mix.
6. Dry the salmon with paper towel, cut into portions
7. Cook in a very lightly oiled pan (grape seed or olive oil) until golden brown.
8. No seasoning when done… eat as is.