Gin cured salmon with citrus and star anise

Ingredients · for 4 (scales to your household)

• 2 kg Salmon fillets $68.00
• 2 Star anise not counted
• 1 Tbsp Juniper berries $0.22
• 1 Tbsp Black pepper $0.42
• 1 Tbsp Fennel seeds $0.15
• 4 Tbsp Gin $2.96
• 1/2 cup Sugar $0.15
• 1/2 cup Rock salt $1.29
• 1 Zest and juice of one lime $0.84
• 1 Zest of one orange $0.59

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Grind the star anise, juniper berries, black pepper, fennel seeds, and rock salt to a powder.
2. Put in a bowl and add raw sugar, lime and orange zest, lime juice, and gin. Mix well.
3. Spread some of the curing mix on to plastic wrap. Add two salmon fillets, side by side, skin side down.
4. Top both fillets with curing mix. add a generous layer of fresh dill to one of the fillets.
5. Fold the fillet without the dill over the top of the one with the dill.
6. Seal in the plastic wrap.
7. Place wrap in a high sided tray and add another tray on top. Weigh with a couple of cans of something.
8. Refrigerate for 24 to 36 hours, turning every 6 or so.