Salmon Salted with Spices and Citrus Zest

Salmon Salted with Spices and Citrus Zest -Art Bakery Method

1. Select the Salmon:

   • Whole Fresh Salmon: Choose a whole fresh salmon, ensuring it is taken directly from an ice container, not from a display. This guarantees the freshest quality.

   • Size: Opt for the biggest fish possible, ideally around 5 kg. Larger fish tend to have a better texture and flavor.

2. Prepare the Salmon:

   • Fillet the Fish: Carefully cut the whole salmon into fillets. This involves making a clean cut along the backbone and removing the fillets from the bones.

   • Remove the Skin: Once you have the fillets, remove the skin by sliding a sharp knife between the flesh and the skin.

   • Debone: Use tweezers to remove any remaining bones from the fillets. This ensures a smooth and enjoyable eating experience.

3. Season the Salmon:

   • Salt: Sprinkle a generous amount of sea salt evenly over the salmon fillets.

   • Spices: Rub a blend of your favorite spices onto the salmon. Our choice include black pepper, coriander, and dill.

   • Citrus Zest: Grate the zest of one orange and one lemon. Sprinkle the zest over the salmon, pressing it gently into the flesh to adhere.

4. Let the Salmon Rest:

   • Place the seasoned salmon fillets in a shallow dish.

   • Cover with plastic wrap and let them rest in the refrigerator for at least 30 minutes. This allows the flavors to meld and the salt to slightly cure the salmon.

5. Serve or Store the Salmon:

   • Serve: After resting, remove the salmon from the refrigerator. Slice the salmon very thinly for serving. Arrange the slices on a serving plate and garnish with additional citrus zest or fresh herbs like dill or parsley for a pop of color and extra flavor.

   • Store: If you prefer to store the salmon for later use, you can freeze the fillets. Wrap each fillet tightly in plastic wrap and place them in a freezer-safe bag. Label the bag with the date and freeze. When ready to use, thaw the fillets in the refrigerator overnight.