Citrus cured salmon

Ingredients

1/2 cup lemon zest

1/2 cup lime zest

1/2 cup orange zest

1/2 cup sugar

3 tbls black peppercorns

1/2 side of salmon skin on

Method

1. Sprinkle the salmon with the salt, zests, sugar and peppercorns.
2. Wrap in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours.
3. Remove from the refrigerator and rinse.
4. Slice into paper-thin slices.
5. Yield: 2 1/2 pounds of cured salmon.