Cured Salmon

Here’s a picture of some salmon (Ooh, and the method I used) I cured on Sunday. The colour of the photo is suprisingly close to the actual colour of the salmon – it was extremely bright.

Oh so very red.

This is salmon, which I cured.

The cure was made from…
Zest of 2 limes
Zest of 1 lemon
1/4 cup sea salt
2 tablespoons of sugar

The zest of the lemons and limes was chopped up extremely finely; then mixed with the sugar and salt. I then rubbed the cure over the salmon; then wrapped it in foil and a zip-top baggie and left it in the fridge with a bit of weight on top. After a couple hours, I took the salmon out and patted it dry.
Yesterday, it ended up getting smoked; which was awesome.