Dill and Citrus Cured Salmon
Give your brunch menu a boost with Dill and Citrus Cured Salmon. Our sugar and salt cure creates a flavorful and silky lox in only 24 hours. Traditionally served thinly sliced with bagels and cream cheese, but can also be used as an ingredient in appetizers, omelets, salads, and more.
Save as PDFIngredients
Servings: 4 servings
Dill and Citrus Cured Salmon
- 1 lb. salmon, skinned and pin boned
- 1 bunch fresh dill, chopped
- ½ cup coarse sea salt
- 1 teaspoon black peppercorn, coarsely ground
- 1 whole grapefruit
- 1 whole lemon
- ⅔ cup Domino® or C&H® Bakers Special Sugar
- ⅓ cup Domino® or C&H® Dark Brown Sugar
Instructions
Step 1: In large bowl, combine all ingredients except salmon, grapefruit and lemon. Microplane citrus zests into bowl. Use your hands to mix and smash the cure together.
Step 2: Rub all over salmon and cure refrigerated on a non-reactive surface for 24 hours.
Step 3: Rinse cure with cold water and pat dry. Serve in thin slices.
