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Categories: Appetizers, Fish and shellfish

Citrus Marinated Salmon

Citrus Marinated Salmon
Luis Sinco / Los Angeles Times

It doesn't matter whether you're a professional chef, a cook-hobbyist or a working parent just trying to get dinner on the table: The most important skill by far is knowing how to season food properly. In most cases, "seasoning" means ... Read more

Total time: 10 minutes plus 24 hours marinating | Serves 8 to 10
  • 1 1/2 cups coarse salt
  • 1/4 teaspoon ground white pepper
  • 1/2 cup sugar
  • 1 (2-pound) salmon filet
  • 1 1/2 teaspoons grated lemon zest
  • 1 1/2 teaspoons grated orange zest
  • 1 1/2 teaspoons grated lime zest
  • 1 1/2 teaspoons grated grapefruit zest

Step 1Line baking sheet with piece of foil large enough to envelope salmon.

Step 2Combine salt, pepper and sugar and spread half of mixture on foil. Place salmon skin-side down on salt mixture. Rub meat side with citrus zest, then cover with remaining salt mixture. Fold aluminum foil over fish and place another sheet pan directly on top. Place weight of some sort--a pan, heavy dish or cans--on top to press salmon to help extract liquid and compact the flesh. Refrigerate 24 hours.

Step 3Remove salmon from marinade, rinse under cold water and pat dry. Slice thinly and serve with toasted brioche as a canape or with greens as a salmon salad.

Each of 10 servings:
164 calories; 921 mg sodium; 45 mg cholesterol; 5 grams fat; 13 grams carbohydrates; 16 grams protein; 0 fiber.
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