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Icelandic cured salmon is a delightful delicacy popular during the holiday season. In fact, our citrus cured salmon is one of eighteen different types of salmon we serve at our Christmas Menu. ‘Tis the season to eat your weight in festive food. The best way to do just that at Hotel Rangá is to try our Christmas Menu. This seasonal selection features traditional holiday fare and local ingredients. What’s more, there are 13 dishes included in the menu. We always feature some type of cured fish. This Icelandic cured salmon just happens to be one of our favorites.
Citrus Cured Salmon
- 1 fillet Fresh Salmon approximately 900 gr
- 200 g Salt
- 250 g Brown sugar
- Zest of 2 Lemons
- Zest of 2 Oranges
- Zest of 1 Lime
- Rinse the salmon fillets, and pat them thoroughly dry.
- Stroke your hand hand along the salmon fillet to check for any stray bones. Use tweezers or pliers to pull out any pin bones, if necessary.
- Grate the lemon, oranges and lime, creating zest.
- Put third of the mixture on a baking pan that is big enough to lay a fillet flat on.
- Lay the fillet skin-down on the mixture.
- Spread the rest of the mixture on the flesh side of the fillet.
- Cover the fillets and baking sheet with foil or plastic wrap.
- Let the salmon chill about 2 days (no longer than 6 days).
- Remove from fridge, unwrap and rinse under cold water.
- Cut into thin slices without getting too close to the skin, so the dark salmon is included.