Greg Doyle, Grant King, Katrina Kanetani

Citrus-Cured King Salmon

Name: Citrus-Cured King Salmon
Yield: Serves 10 or More
Cuisine: Australia
Ingredients: toasted sourdough bread, to serve; micro beetroot (beet) leaves, for garnish; zest of 2 lemons; zest of 2 oranges; 75 g (2½ oz) sea salt; 110 g (3¾ oz) sugar; 4 kg (8 lb 12 oz) king salmon, filleted, skinned, boned and bloodline removed (you can have the fishmonger do this for you); colonna extra virgin olive oil, to serve; zest of 2 limes; 4 kg (8 lb 12 oz) king salmon, filleted, skinned, boned and bloodline removed (you can have the fishmonger do this for you)

Preparation info

Serves
10
or More

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

75 g (2½ oz) sea salt
110 g (3¾

Oceania
Australia
Sydney
Starter
Dinner
Pescatarian

Method

Mix the salt, sugar and citrus zests together. Spread the mixture over both sides of the salmon. Lay the salmon on a stainless-steel baking tray, cover with plastic wrap, and marinate in the refrigerator for 3 days, turning the fish every 24 hours. Scrape off the marinade and cover the salmon with baking paper until ready to serve.

Slice the salmon thinly. Place five sl