| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Salmon; (skin on) |
|
|
One lemon; lime, orange , Zest |
|
|
; of |
| 3 |
tb |
Citronge liqueur |
| 1 |
ts |
Orange extract |
| 2 |
c |
Brown sugar |
| 2 |
c |
Kosher salt |
| 1/4 |
c |
Coarsely ground peppercorn |
INSTRUCTIONS
Place salmon on a sheet pan covered with plastic (skin side down). Finely
chop the zest of the three fruits. Sprinkle the zest on the salmon pushing
it gently into the flesh. Pour the liquor and orange extract over the
salmon. In a separate bowl mix the salt and brown sugar and coarsely ground
peppercorn mix. Apply this over the salmon packing it on. It should be so
thick you can't see the salmon. Wrap with plastic. Put an additional sheet
pan on top of the salmon and apply something that weighs about ten pounds.
Make sure the weight is distributed evenly and put in the refrigerator for
24 hours. Pull from the refrigerator wipe off the cure very well. Slice on
the bias and serve.
Converted by MC_Buster.
Per serving: 2149 Calories (kcal); 31g Total Fat; (13% calories from fat);
181g Protein; 282g Carbohydrate; 472mg Cholesterol; 181201mg Sodium Food
Exchanges: 0 Grain(Starch); 25 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
18 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO2
Converted by MM_Buster v2.0n.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”