The recipe Ruhlman provides in Twenty is for citrus-cured salmon. Basically, you grate the zest from a grapefruit, an orange, a lemon, and a lime. You place your salmon on a bed of kosher salt and distribute the zest over the salmon, then cover the fish with a lot more kosher salt. Seal in aluminum foil and refrigerate for 24 hours. Wash off the cure, wait a few more hours, then slice thinly and enjoy the heck out of the little pieces that get stuck on the knife while you slice.
|place salt bed on foil|
|put salmon on salt bed, skin side down, spread zest evenly, and cover with salt|
|double-wrap the salmon in foil. place on baking tray and cover with another tray. weight down with bricks or cans and refrigerate 24 hours.|
|drain liquid and remove foil.|
|wash off cure.|
|refrigerate for a few more hours|
|slice thinly and enjoy!|
|A few more months and this guy will be able to sample the salmon!|
By the way, I'm loving Ruhlman's Twenty so far. I've only made it to chapter three (of twenty), 'Water', but there's already been a lot of basic principles and great advice, plus some excellent recipes. It was supposed to be a Christmas gift, but it was backordered on Amazon for months and I just recently was able to pick it up. The photography is gorgeous, and he takes you step by step through many of the processes like curing salmon.