Lunch: Citrus-Cured Salmon

This 24-hour method will transform uncooked salmon into a side of firm, silky fish. Buy the best you can afford.

This recipe includes superfoods such as:

Salmon, Lemon

Health benefits of Citrus-Cured Salmon

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

5 ounces kosher salt (1 cup Diamond Crystal or 1/2 cup Morton)
2/3 cup granulated sugar
1/3 cup (packed) light brown sugar
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes
1 pound skin-on, boneless salmon fillet, preferably wild king
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated lime zest
1/2 teaspoon finely grated orange zest

Instructions

Combine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds, and red pepper flakes in a medium bowl. Spread half of curing mix in the center of a foil-lined rimmed baking sheet roughly the same size as the fish. Place fish, skin side down, on curing mixture. Spread lemon zest, lime zest, and orange zest evenly over fish; cover with remaining curing mixture. Bring edges of foil up and over salmon and crimp to enclose. Place another baking sheet on top of salmon and weigh down with several large cans or a heavy pot. Chill, unwrapping and flipping fish halfway through, 24 hours.
Rinse fish and pat dry; place, skin side down, on a cutting board. Using your longest, sharpest knife and wiping down blade with a moist towel between slices, cut on a diagonal 1/8"–1/4" thick, leaving skin behind.

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