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Appetizers, Fish


2 lb Salmon fillet (center cut with skin)
2 new Mexican peppers (or Anaheim), seeded deveined and diced
1/2 cup vodka divided
1/2 cup kosher salt
3 Tbsp sugar
2 Tbsp grated lemon zest
2 Tbsp grated lime zest
2 Tbsp grated orange zest

1) place salmon skin side down on several large sheets plastic wrap (long enough to wrap around)
2) Place the peppers in blender/food processor with 1/4 cup of vodka and puree.
3) Transfer to a bowl and add the remaining ingredients, whisk to combine.
4) Spread the mixture evenly over the flesh side of the fish, pressing it into the meat. Wrap the Salmon tightly with the plastic wrap and place skin side down on a baking sheet. Place a dinner plate on top of the salmon and weigh the plate down (weights/cans/brick). Refrigerate for 20 hours (no longer).
5) Unwrap and rinse under cold running water. Pat dry and slice diagonally inot paper thin slices. Serve with your favorite accompaniments (cr�me fraiche, sour cream, capers, sliced onions, ...)

Unrated