| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce03 |
1 |
servings |
INGREDIENTS
| 2/3 |
c |
Coarse salt |
| 1/2 |
c |
Lemon zest |
| 1/2 |
c |
Lime zest |
| 1/2 |
c |
Orange zest |
| 1/2 |
c |
Sugar |
| 3 |
tb |
Black peppercorns |
| 2 1/2 |
lb |
Side of salmon with skin |
INSTRUCTIONS
Sprinkle the salmon with the salt, zests, sugar and peppercorns. Wrap
in plastic wrap and then in foil. Refrigerate for 2 days, turning
every 12 hours. Remove from the refrigerator and rinse. Slice into
paper-thin slices. This recipe yields 2 1/2 pounds of cured salmon.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2357 broadcast 06-19-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-19-1998
Recipe by: Emeril Lagasse
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