Marinated Salmon with Oranges and Szechuan Pepper

Ingredients

• 1 organic lemon (juice and grated zest)
• 150 g coarse sea salt
• 75 g sugar
• 1 fresh salmon fillet (center cut, about 400 g, with skin, boneless)
• 1 tsp Szechuan pepper
• 2 tsp black peppercorns
• 2 organic oranges (sliced)
• orange slice
• peppercorns

Instructions

1. 1.

   Mix lemon zest with sea salt and sugar. Spread about one-third of the mixture in a shallow dish (approximately 20 x 25 cm). Place salmon skin-side down on the mixture. Cover with the remaining mixture and peppercorns.

2. 2.

   Lay orange slices over the salmon and drizzle with lemon juice. Cover salmon with foil and place a cutting board on top to weigh it down. Refrigerate for 1–2 days, turning every 8 hours.

3. 3.

   When serving, remove salmon from the marinate and discard orange slices and salt mixture. Serve garnished with optional orange slices and peppercorns as desired.