Cured Salmon with Dill-Horseradish Cream

- Photo: Hector Sanchez
Photo: Hector Sanchez
Hands-on time: 15 minutes
Total time: 1 day 12 hours 15 minutes
Yields: Serves 6


2 cups kosher salt

1 cup granulated sugar

1 tablespoon lemon zest

1 tablespoon lime zest

1 tablespoon orange zest

1 (2-lb.) skin-on salmon fillet (about 1 inch thick)

Dill-Horseradish Cream

Sourdough bread slices, toasted

How to Make It

Stir together first 5 ingredients in a medium bowl. Rub half of mixture (about 1 1/2 cups) on both sides of salmon. Place in a 13- x 9-inch baking dish, skin side down, and cover flesh of salmon with remaining salt mixture. Cover with plastic wrap, and chill 36 hours.

Rinse salmon under cold water. Pat dry, and remove and discard skin. Thinly slice salmon, and serve with Dill-Horseradish Cream and toasted sourdough bread slices.


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