- 2 lb Salmon fillet, center cut,
- skin on, no bones
- 2 Tbsp Florida orange zest
- 2 tsp Florida grapefruit zest
- 2 Tbsp Thyme, fresh
- ¼ cup Florida orange juice
- 3 Tbsp Florida grapefruit juice
- 2 Tbsp Vodka
- 1 cup Sugar
- 2 cups Salt
Florida Orange and Beet Vinaigrette
- 2 each Beets, peeled
- 1 cup Florida orange juice
- ¼ cup Sherry vinegar
- 2 cups Watercress, leaves only
While salmon is curing, prepare Florida Orange Beet Vinaigrette: Grate beets on fine side of cheese grater. Use a piece of cheesecloth to squeeze juice from beets. Reserve juice and discard beet pulp. Combine Florida orange juice with beet juic and sherry vinegar. Bring to simmer in medium saucepot and reduce volume by 2/3. Chill and reserve.
To serve, lay 4-5 slices of salmon on each plate. Drizzle with Florida Orange and Beet Vinaigrette.
Place salmon in a nonreactive casserole dish. Spread Florida orange and grapefruit zests and thyme evenly over salmon. Sprinkle with Florida orange and grapefruit juices and vodka. Combine sugar and salt. Cover flesh side of salmon with salt and sugar mixture. Cover and refrigerate for 4-5 hours, depending on thickness of fillet (longer for thicker fillets, less time for thinner fillets).
Remove salmon from refrigerator and rinse off salt mixture under cold water. Pat dry with paper towels. Remove skin and any dark flesh. Slice thinly.
Garnish with watercress leaves and serve with crackers (if desired).