Lemon-Brined Salmon

Ingredients

• 2 lemons (organic)
• 2 cm ginger
• Rosa pepper
• 150 g sea salt
• 75 g sugar
• 600 g fresh salmon fillet (with skin)
• 1 Orange (juice)
• 1 lemon (juice)
• 1 tsp fresh grated ginger
• 1 tbsp honey
• arugula
• Rosa pepper

Instructions

1. 1.

   Wash the salmon, pat dry and remove any remaining pin bones with tweezers.

2. 2.

   Cut off the zest of the lemons with a sharp knife (without the white pith) and finely dice. Peel the ginger, grate or chop finely and mix with salt, pepper, sugar, lemon zest; put 1/3 of this mixture on the bottom of a shallow dish. Place the salmon skin side down and cover with the remaining mixture. Squeeze one lemon thoroughly and drizzle its juice over the salmon, cover with foil and refrigerate for 2 days, turning the fillet once during that time.

3. 3.

   When ready to serve, remove the salmon from the brine and pat dry. Optionally wipe off any leftover brine ingredients.

4. 4.

   For the sauce whisk orange and lemon juice with ginger and honey. Slice the salmon thinly, arrange on a plate with arugula, sprinkle pepper and drizzle with the sauce before serving.