Ingredients
1 whole salmon fillet
2 oz. gin for brushing
1/4 cup coarse sea salt, (or kosher salt)
1/4 cup sugar
Zest of 1 lime & 1 orange
1/2 bunch dill, chopped
1/2 bunch tarragon, chopped
Preparation
BRUSH the salmon with the gin but DO NOT pour gin over fish. Mix all remaining ingredients together. Trim off any fat and remove any pin bones. Place salmon over the salt mixture to coat evenly on both sides. Cover with plastic wrap and place in the refrigerator for 48 hours to cure.Flip after 24 hours. Remove the salmon from the salt and remove excess salt. Slice thinly and serve on a bed of baby greens.
