Fresh cured salmon

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Enjoy this easy recipe from Sea Forager CSF member Jenn Crane:

Ingredients:

  • 1/2 cup brown sugar

  • 1/4 cup kosher salt

  • lemon zest

  • cracked black pepper!

Method: “Rub it all over with skin still on, wrap in foil, and sit for a couple days! Omg! Unveil, rinse off rub, and pat dry with paper towels. Slice it thin and Eat and heaven!!! And yes I had a bite of it before I put it on my bagel!"

FishMember SubmissionSalmon, Trout