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Ingredients
- 2 tbsp. Florida Orange zest
- 2 tsp. Florida Grapefruit zest
- ¼ cup Florida Orange Juice
- 3 tbsp. Florida Grapefruit Juice
- 2 lb. salmon fillet, center cut, boneless with skin on
- 2 tbsp. thyme, fresh
- 2 tbsp. vodka
- 1 cup sugar
- 2 cups salt
Florida Orange and Beet Vinaigrette:
- 1 cup Florida Orange Juice
- 2 beets, peeled
- ¼ cup sherry vinegar
Garnish:
- 2 cups watercress, leaves only
Instructions
- Place salmon in a casserole dish.
- Spread Florida Orange and Grapefruit zests and thyme evenly over salmon, then 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 to 5 hours, depending on thickness of fillet (longer for thicker fillets, less time for thinner fillets).
- While salmon is curing, prepare Florida Orange Beet Vinaigrette. Grate beets on the fine side of a cheese grater. Use a piece of cheesecloth to squeeze juice from beets. Reserve juice and discard beet pulp. Combine Florida Orange Juice with beet juice and sherry vinegar. Bring to a simmer in a medium sauce pot and reduce volume by ⅔. Chill and reserve.
- Remove salmon from refrigerator and rinse off salt mixture under cold water. Pat dry with paper towels. Remove skin and any dark flesh and slice thinly.
- To serve, lay 4 to 5 slices of salmon on each plate. Drizzle with Florida Orange and Beet Vinaigrette.
- Garnish with watercress leaves and serve with crackers (if desired).
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