Cured King Salmon With Pickled Onions, Fennel, and Cucumbers

Directions

For The Cure

1. 
   1.

   In a bowl, mix together 3 tablespoons of coconut sugar, 3 tablespoons of salt, 2 tablespoons of chopped tarragon, and the zest of 1 lemon.

2. 
   2.

   Place a piece of parchment paper on a wire rack, and save it for later.

For The Salmon

1. 
   3.

   Thoroughly dry the Salmon to remove moisture

2. 
   4.

   Put the cure mix on the bottom of the parchment paper. Place the salmon, skin side down, on top of the cure mix.

3. 
   5.

   Spread the remaining cure mix on top of the salmon. Cover the salmon with the parchment paper, creating a pocket. Refrigerate the salmon for two days.

After Curing

1. 
   6.

   Remove the salmon from the fridge and rinse off the cure.

2. 
   7.

   Thoroughly dry the salmon with paper towels.

3. 
   8.

   Slice the salmon sashimi-style.

For Serving

1. 
   9.

   Plate the salmon slices with pickled onions, pickled fennel, and cucumbers.