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