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Meyer lemon-cured salmon with spring vegetables
Total time: 1 hour, plus overnight curing and tempering times
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Meyer lemon-cured salmon fillets
1 pound (500 grams) skin-on top-loin salmon fillet, boned and trimmed
1 1/2 teaspoons (7 grams) kosher salt
3/4 teaspoon (3 grams) sugar
Heaping 3 tablespoons (5 grams) Meyer lemon zest, finely shaved with a Microplane (the zest of about 3 lemons), plus the finely grated zest of 1 Meyer lemon, divided
1/8 cup canola oil, more as needed
2 tablespoons butter, more as needed
1 1/2 teaspoons Maldon salt
1. Pat the salmon dry. In a small bowl, combine the kosher salt with the sugar and 5 grams lemon zest. Rub the mixture over the meat side of the salmon fillet. Vacuum seal the fillet in a bag at maximum pressure. Refrigerate the salmon for 24 hours. (If a vacuum sealer is not available, wrap the salmon tightly in plastic wrap and refrigerate for 24 hours, skin-side down.)
2. After curing the fish for 24 hours, remove the salmon from the bag (or plastic wrap), gently rinse and dry very well. Be sure to "squeegee" as much moisture from the skin as possible using a flat-sided tool, such as the back of a knife or a metal spatula, lightly rubbing it repeatedly over the skin-side of the fish and wiping it dry.
3. Cut the fillet into 4 equal portions. Place the salmon, skin side up, on a plate and set aside at room temperature for the fish to temper before sautéing.
4. Heat a large sauté pan over high heat. Add the canola oil so it reaches a depth of about one-sixteenth of an inch in the pan.
5. When the oil is hot, place the salmon fillets, skin side down, into the oil. Cook until the skin begins to crisp, about 30 seconds, then reduce the heat to medium-low and continue to cook until about one-third of each fillet is cooked through.