Follow Cookwork on Twitter
Follow Cookwork on Facebook

Florida Citrus and Vodka–Cured Salmon with Florida Orange and Beet Vinaigrette

Florida%20citrus%20and%20vodka-cured%20salmon%20with%20florida%20orange%20and%20beet%20vinaigrette

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
6
serves

INGREDIENTS

2 lb. Salmon fillet, center cut, skin on, no bones
2 Tbsp. Florida orange zest
2 tsp. Florida grapefruit zest
2 Tbsp. Thyme, fresh
¼ cup Florida orange juice
3 Tbsp. Florida grapefruit juice
2 Tbsp. Vodka
1 cup Sugar
2 cups Salt
2 cups Watercress, leaves only
Florida Orange and Beet Vinaigrette

INSTRUCTIONS

  1. 1
    Place salmon in a nonreactive casserole dish. Spread Florida orange and grapefruit zests and thyme evenly over salmon. Sprinkle with Florida orange and grapefruit juices and vodka. Combine sugar and salt. Cover flesh side of salmon with salt and sugar mixture. Cover and refrigerate for 4-5 hours, depending on thickness of fillet (longer for thicker fillets, less time for thinner fillets).
  2. 2
    While salmon is curing, prepare Florida Orange Beet Vinaigrette: Grate 2 beets on fine side of cheese grater. Use a piece of cheesecloth to squeeze juice from beets. Reserve juice and discard beet pulp. Combine 1 cup Florida orange juice with beet juice and ¼ cup sherry vinegar. Bring to simmer in medium saucepot and reduce volume by ⅔. Chill and reserve.
  3. 3
    Remove salmon from refrigerator and rinse off salt mixture under cold water. Pat dry with paper towels. Remove skin and any dark flesh. Slice thinly.
  4. 4
    To serve, lay 4-5 slices of salmon on each plate. Drizzle with Florida Orange and Beet Vinaigrette.
  5. 5
    Garnish with watercress leaves and serve with crackers (if desired).

notes

Pairs well with The Floridian

Spinner Loading