Cured Salmon with Peppercorns

1. 1

   Using a very sharp thin-bladed knife, cut the salmon fillet straight down across the grain into 1/3-inch-thick slices.

2. 2

   In a small bowl, combine the lemon juice and wine.

3. 3

   Arrange the salmon slices on a glass or ceramic platter and pour the lemon mixture on top.

4. 4

   Refrigerate for 45 minutes.

5. 5

   Pour off the liquid and pat the salmon dry.

6. 6

   Drizzle the the oil over the salmon, scatter the peppercorns on top and season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.