Chef David’s House Cured Ōra King Salmon

1 lb. piece of Ōra King Salmon (skinned)

1/4 cup Kosher Salt

1 tablespoon Sugar

Zest of 1 lemon

• In a medium dry bowl, combine the salt, sugar, and lemon zest. You can use a fine rasp or microplane to zest the lemon. Make sure to only use the yellow rind; you do not want any of the white pith.

• Sprinkle 2 tablespoons of the cure mixture all over the salmon in a plastic or ceramic container just slightly larger than the fish. Make sure to get it on all sides, but do not rub it in. Sprinkle it liberally.

• Cover the whole container and put in the refrigerator overnight (no longer than 12 hours).

• When you take the fish out of the container, rinse it well with very cold water and then pat dry with paper towels.

• Slice to your desired thickness and enjoy as is or with toast, bagels, salad greens, crostini, and sauces such as Hill’s Cucumber-Dill sauce.

The finished product - delicious!