Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 30 grams of kosher salt, 15 grams of granulated sugar, 10 grams of ground sumac, the zest of 2 limes, and the zest of 1 orange in a small bowl, mixing them thoroughly to create the curing mixture.

2. 2

   Pat dry 500 grams of salmon fillet with paper towels, then evenly coat all sides of the salmon with the prepared curing mixture, ensuring a complete covering.

3. 3

   Place the coated salmon fillet in a shallow dish, cover it tightly with plastic wrap, and refrigerate it for 30 minutes to allow the curing process to begin.

4. 4

   While the salmon cures, prepare the jicama and orange salad by combining 200 grams of julienned jicama, segments from 2 medium oranges, 50 grams of thinly sliced red onion, 5 grams of chopped fresh mint leaves, 30 ml of fresh lime juice, 15 ml of olive oil, and a pinch of salt in a medium bowl, tossing gently to combine.

5. 5

   After 30 minutes, remove the cured salmon from the refrigerator, gently rinse off the curing mixture under cold water, and thoroughly pat the salmon dry with paper towels.

6. 6

   Thinly slice the cured salmon against the grain using a sharp knife and arrange the slices attractively on serving plates.

7. 7

   Garnish the sliced salmon with 15 grams of chopped fresh cilantro and serve immediately alongside generous portions of the jicama and orange salad.