Following my trip to Billingsgate Fish Market, I was in need of a few salmon recipes fast. I always serve smoked salmon on Christmas Day but as I had no smoker, I decided to try to cure the filets I purchased. One of the recipes, my favourite of the two is listed below. It was extremely easy and will definitely be one I will do again.
3 1/2 cups, coarse sea salt
1/2 cup, granulated sugar
1 cup, brown sugar
2 clementines or oranges
3 tbsp, dried dill
1/4 cup, fresh dill
1/4 cup, parsley
Mix salt and sugar in a large bowl. Add zest of lemons, limes, and clementines. Mix the dried dill and pepper into the bowl.
Cut a piece of foil and a piece of wax or parchment paper twice the size of the salmon. Place the foil and then the wax paper in a large container or on a cookie sheet. Wash and pat dry the salmon and place on top of the wax paper.
Cover the salmon with the salt and sugar mixture.
Add the chopped parsley and dill.
Seal wax paper and foil around salmon and place another cookie sheet or plate on top to press the mixture further into the salmon.
After 48 hours, remove from the refrigerator and rinse seasoning from salmon. Pat fish dry.
Put back in the refrigerator for at least 12 hours.
Slice and serve however you fancy.