Easy Herby Cured Salmon

Want a refresher on how to make this?

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Makes 2 (8-10 ounce) portions

INGREDIENTS

• 2 pieces 8 to 10 ounce portions skin on salmon

• 1 cup kosher salt

• 1/2 cup granulated sugar

• 1 teaspoon each, lemon, orange and lime zest

• 1 teaspoon each, coarsely crushed pink peppercorn, coriander, fennel seed

• 1 tablespoon chopped parsley leaves

• 1 tablespoon chopped dill

INSTRUCTIONS

Prepare your cure

To a large bowl, add the salt, sugar, zests, crushed peppercorn, coriander and fennel, along with the freshly chopped herbs. rub everything together well and set aside.

Cure your salmon

Dry the salmon portions well with paper towel. Place about 1/3 of the cure mixture into the bottom of a baking dish or glass container, then place the fish flesh side down, pressing it firmly into the cure. Sprinkle the remaining cure over the fish, ensuring all the flesh is covered, then cover with plastic wrap and let it sit the in the fridge for about 40 hours for pieces this size, or 72 hours for larger pieces.

Finish the salmon

Rinse the cure of the salmon then pat it dry. Use a sharp knife to remove the flesh from the skin, then slice it very thin and serve alongside your fav bagels and toppings, in a beet and citrus salad, or just enjoy by itself!