Cured Salmon

Ingredients

• 1 side of salmon, scaled and pin bones removed
• 300 g sea salt
• 300 g sugar
• 1 to 2 oranges, zested
• 1 lemon, zested
• handful of parsley

Method

1. Combine salt, sugar, orange and lemon zest and spread out on a long platter.
2. Completely cover the fillet in the mixture, patting it firmly all over.
3. Cover in clingfilm and leave in the fridge for 36 hours.
4. Rinse the salt off under cold running water for at least 10 minutes.
5. Pat dry with paper towels.
6. Cover the top with finely chopped parsley, black pepper (and extra citrus if you like) and press it down firmly.
7. Slice thinly as needed.

Alternatives:

Use lime zest instead of orange zest.