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Citrus cured salmon served in the Hotel Rangá Restaurant.

Citrus Cured Salmon

Traditional cured salmon with a twist
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Prep Time 20 minutes
Total Time 2 days
Course Appetizer
Cuisine Icelandic
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Serve and enjoy!