- 2 teaspoons Diaspora Co. Black Pepper
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 1 1/ 4 cups kosher salt
- 1/ 2 cup sugar
- 2 teaspoons finely grated lemon zest
- 2 teaspoons finely grated orange zest
- 1 3-pound skin-on salmon fillet, pin bones removed
- 2 medium beets, peeled and coarsley grated
Toast peppercorns, cumin seeds and fennel seeds in a dry small skillet over medium heat until very fragrant, about 5 minutes. Let cool, then finely grind with mortar and pestle. Transfer to a small bowl and mix in salt, sugar, citrus zest and grated beets.
Lay salmon, skin side down, on cheesecloth (or plastic wrap) set on a large rimmed baking sheet . Pack spice cure on both sides of fish, pressing to adhere. Bring up the sides of the cheesecloth and wrap them snugly around the fish. Once tightly wrapped, arrange the fillet, flesh-side up, on the rack. Rest a slightly smaller rimmed baking sheet or other flat, rimmed vessel on top of the fish. Place salmon in the refrigerator for at least 2 days, or up to 5 days then wrap tightly in plastic.
Unwrap salmon and rinse with cool running water, pat dry, and thinly slice to serve.