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1
- Place the Salmon fillet in a nonreactive container such as Pyrex. You need plastic wrap to to wrap the salmon with and you may use a heavy object such as a foiled brick to weigh the Salmon down,
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2
this helps in drawing more liquid from the fillet.
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3
- Pour the salt, sugar, black pepper and Dill seeds in the pan, make sure you have equal amounts to cover the Salmon fillet from the bottom and top.
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4
- Add the zest of the Lemons, Grapefruits and Orange and place under and on top of the fillet.
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5
- Slice the Fennel and place it under and on top of the fillet.
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6
Wrap the Salmon filet with the plastic wrap. Make sure it is wrapped from all sides tightly. Place the heavy object on top of it to weigh it down.
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7
- Place in the fridge for 3 days.
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8
- On the third day, take it out of the fridge, discard of the citrus fruits slices and fennel slices. Rinse the Salmon fillet under cold water thoroughly from both sides and pat dry with paper towels. The filet should feel firm but not hard. Slice thin and serve in a platter. Garnish with fresh dill and lemon zest. I served mine with pumpernickel bread, cream cheese and capers. Keep it refrigerated well-wrapped or in an airtight tupperware. the Salmon will last 3 weeks or so. Once you try this recipe, you will never buy cured Salmon from the store.
