Cured Salmon with Smoked Paprika and Orange Juice

Mix the smoked paprika (7 g), orange juice (20 g), lemon juice (15 g), salt (24 g), garlic (6 g), and allulose (4 g) into a thick spicy paste. Pat the salmon (300 g) dry and coat it thoroughly with this cure.

Transfer the fish to a container, close the lid, and refrigerate for 18-24 hours. During this time the paprika gives a light smoky note and the salt firms the texture.

Before serving, remove the excess cure and slice the salmon thinly. For a softer finish, let the fish rest 10 minutes after cleaning off the marinade.

Serve chilled on its own or with leafy greens. Leftovers are best eaten within 2-3 days.