Ingredients:
1 skinless salmon filet, approx. 8 oz
151 g sea salt
76 g granulated sugar
Finely grated zest of 1 grapefruit
Finely grated zest of ½ of an orange
1 tbsp orange- or lemon-infused olive oil
Procedure:
Before beginning, make sure that all the pin bones have been removed from the salmon filet. Pat it completely dry, and store uncovered on a parchment-lined sheet in the refrigerator while you make the cure.
For the cure, combine the rest of the ingredients, ensuring that they are uniformly mixed.
Wearing single-use gloves, completely coat the fish with the curing mixture. Since this fish will be served uncooked, it is essential to avoid any chance of contamination from your hands or equipment.
Place the salmon, along with any curing salt that may have come loose, in a vacuum-sealed plastic bag. Alternatively, place it in a clean Ziploc bag, roll the bag to force out as much air as possible, then seal it.
Let the salmon cure in the refrigerator for 2 to 3 days, depending on how cured you like it. The longer it sits, the firmer and saltier it will become. Three days is optimal.
Remove from the bag and wipe clean. Keep refrigerated until ready to serve.
PRO TIP: Before slicing the salmon for serving, stick it in the freezer for an hour or so to make it extra firm and easier to handle. It will defrost quickly when sliced and plated.
Use a thin, sharp knife to cut the salmon evenly into slices roughly ¼” thick. Arrange neatly on a platter and serve with roasted beets, nicely cut citrus segments, rye crumble, and cured salmon roe.
Rye Crumble
Ingredients: 1 tbsp caraway seeds, 5-6 slices rye bread, Neutral vegetable oil and sea salt as needed
Procedure:
In a small sauté pan over medium-low heat, toast the caraway seeds until fragrant. Immediately transfer to a cool baking sheet to stop cooking and allow to cool to room temperature. When cool, crush or grind coarsely.
Tear the bread slices into chunks and place them in the bowl of a food processor. Pulse until you have roughly evenly sized crumbs. Transfer the crumbs to a large bowl and toss with enough vegetable oil to coat them completely. Season well with salt. Place the crumbs on a parchment-lined baking sheet and toast in the oven at 300⁰F, stirring occasionally, until deep golden brown and very crunchy.
Let them sit for a few minutes to cool to room temperature, then place them back in the food processor, along with the toasted caraway seeds. Pulse a few more times until the crumbs are slightly finer and the caraway is evenly distributed. Use immediately or store in an airtight container at room temperature for up to a week.
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