Citrus-Cured Salmon

Why buy it any more, this is easy peasy and fresh!
(makes 4 servings)

5 oz. Kosher salt
2/3 cup Sugar in the Raw*
1/3 cup (packed) light brown sugar
1 t. black peppercorns
1 t. coriander seeds
1 t. fennel seeds
1/4*-1/2 t. crushed red pepper flakes
1 one lb. skin-on boneless salmon fillet, preferably wild king
1/2 t. finely grated lemon zest
1/2 t. finely grated lime zest
1/2 t. finely grated orange zest

Combine the first 7 ingredients in a med. bowl. Spread half of the curing mixture in the center of a foil-lined rimmed baking sheet, about the same size as the fish. Place the fillet, skin side down, on top. Scatter with the next 3 ingredients all over the top; cover with the rest of the curing mixture. Bring foil up and over the salmon; crimp to tightly close.  Top with another baking sheet and with down with several large cans or a heavy pot. Chill, unwrapping and turning fish halfway through, 24 hours. Rinse fish and pat dry; place, skin side down, on a cutting board. Using your longest, sharpest knife and wiping down blade with a moist towel between slices, cut on a diagonal 1/8-1/4" thick, leaving skin behind. Salmon can be cured 3 days ahead. Cover and keep in fridge.

"Love is what we are born with. Fear is what we have learned here. The spiritual journey is the unlearning of fear and the acceptance of love back into our hearts.

Have FUN today!!!

Love,

MM