Orange-Cured Salmon

• 1 salmon fillet approx. 1 kg without skin, I cut it so that it fitted in the cake dish
• 1/2 cup sea salt gray
• 3/4 cup white sugar
• 1 lemon organic
• 1 Orange organic
• 1/2 beetroot grated, it will give a nice color

1. Remove any pin bones from the fish with tweezers.
2. In a bowl, combine the salt, sugar, and orange zest. Add the grated beet and stir to combine.
3. Pour half of the preparation into a cake pan, place the salmon fillet on top and then cover with the remaining mixture.
4. Store in a cool place for 3 days and remove any water from the dish every day.
5. The third day remove the salmon from the dish and wash. Pat dry.
6. Season it with pepper, add a little lemon zest and dill, roll it in plastic wrap. Freeze it for 12 hours (this will kill any parasites).
7. Remove it from the freezer and let it thaw without the plastic wrap.
8. Slice and serve with black bread, Danish rugbrod (or toast), and cottage cheese.

salmon fillet, salt gray, white sugar, lemon organic, orange organic, beetroot

Taken from www.yummly.com/recipe/Orange-cured-Salmon-2044058 (may not work)