Combine the salt, sugar and citrus zest. Rub a tablespoon of liquor over each filet. Pack some of the sugar and salt mixture on the fish – this should be a heavy pack. Fold the filet in half and wrap in plastic film. Do the same to the other filets.
Place the salmon in a hotel pan. Place another hotel pan on top of them and load with three #10 cans or some other weight to press the fish. Place in the fridge. The salmon will take about 5 or 6 days to cure. Drain excess liquid from the pan every day or two.
Ingredients
3 tbsp liqueur, Grand Marnier, sub Triple Sec
3 3 to 4 lb Camanchaca salmon filet
1 qt Kosher salt
1 qt sugar
orange zest, from 3 oranges
lemon zest, from 3 lemons
lime zest, from 3 limes
Saffron Yogurt Cream
Directions
In a small pot bring the citrus juice and saffron to a simmer. Turn of the heat and let sit for 15-20 minutes. Strain the liquid and chill it.
Whip the heavy cream to a soft peak consistency. Fold in the cooled saffron/juice mixture.
Whisk in several cups of Greek yogurt. Season with salt.
Ingredients
1/2 qt cream, heavy
orange, lemon, and lime juice, (from zested fruit)
