Citrus Cured Salmon

With a grater, remove the zest of the citrus fruit. Mix the grated zest and coriander with the salt and sugar in a non-reactive dish, like Pyrex. The more snugly it all fits into the dish with the salmon, the better.

In a hot, dry pan, toast the white peppercorns until they exude their aroma, about 3 minutes. Put them on the counter or a cutting board, and using another heavy-bottomed pan, crush the toasted peppercorns. You could also use a mortar and pestle. Then add the cracked peppercorns to the salt mixture. Thoroughly mix all of these ingredients, then bury the salmon in this sandy mixture. Cover the dish in plastic, place a weight on top, and store in the refrigerator for 48 hours to cure.

After two days, remove the salmon from the curing mixture, rinse with water and pat dry. Slice it thinly and serve!