Author Notes
Instead of dill, this recipe uses what most people would consider "scrap" -- fennel fronds, as a refreshing (and wallet pleasing) spin. —danti
Ingredients
-
1 pound
salmon
-
4 tablespoons
kosher salt
-
4 tablespoons
sugar
-
1 teaspoon
freshly ground pepper
-
1 teaspoon
freshly grated lemon zest
-
1 bunch
fennel frond, chopped
-
cilantro (for garnish)
Directions
-
Combine salt, pepper, lemon zest and chopped cilantro.
-
Rub both sides of the fillet liberally with the curing mixture, and seal tight with plastic wrap. Topping it with a weight would help.
-
Cure the fillet in the fridge overnight. (For a firmer texture, flip the salmon and continue to cure for up to 3 days.)
-
Right before serving, rinse off the curing mixture. Slice and enjoy.
See what other Food52ers are saying.