Provided by Mark Bittman
Categories quick, appetizer
Time 15m
Yield at least 12 servings
Number Of Ingredients 11
Steps:
- Mix together the salt, sugar, zests, juniper, coriander, dill and gin. Place the salmon, skin side down, on a large sheet of plastic wrap. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.
- Wrap the fish well, and refrigerate for 12 to 24 hours.
- Unwrap salmon, and rinse off the cure. Dry, then slice on the bias (see illustration). Serve plain, or with lemon wedges, creme fraiche, sour cream or light vinaigrette.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 13 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 495 milligrams, Sugar 39 grams
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