Brown Sugar and Orange Cured Salmon
request from: "dora barton" <k...@yahoo.com> 
how about some recipes for salmon which are a little different. i am 
trying to eat it often, but it gets old fixing it the same way all the 
time. thanks 
 
 
 
4   salmon fillets, about three inches wide
  fresh zest from one orange
2 cup  brown sugar
  ground pepper
 
wash the salmon fillets in cold water and pat dry. place flesh-side 
up in a flat-bottomed glass bowl (i use a pyrex baking dish) and 
sprinkle evenly with the zest of one orange. cover evenly and firmly 
with the brown sugar, spreading with your fingers. add a few grinds 
of pepper. cover and refrigerate for 4-24 hours. 
 
when you're ready to cook, pre-heat your barbeque as smoking hot as it 
will go (i fire mine up fifteen minutes in advance). place the 
fillets on the grill skin side down, close the lid, and leave them 
alone. there will be lots of smoke and the skin will burn but you're 
not going to eat in anyway. open the lid after five minutes and 
you're done! use a metal spatula to remove the fillets, leaving the 
charred skin behind - the brown sugar and orange rind will have 
caramelized in the intense heat to form a delicious crust. 
 
serve with rice, asparagus, or salad and a crisp white wine. 
 
enjoy! 
 
 
-- 
(ID: 7384) Mirror: rec.food.recipes: Fri, Jun 11, 2004


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