Lightly Cured Salmon with Tea and Lemon Zest
Salmon provides omega-3 fats and complete protein, while tea and lemon zest deepen the flavor without heavy sauces. The fish turns firm, aromatic, and especially useful for cold plates, salads, and keto-friendly breakfasts.
Pour 200 ml of very hot water over the black tea (10 g), let it steep for 10 minutes, and cool it completely. For the cure, combine 75 g of the strong brewed tea with table salt (24 g), allulose (15 g), lemon zest (6 g), and black pepper (1 g).
Pat the salmon (300 g) dry, coat it on all sides with the tea mixture, and place it in a lidded container. If some marinade remains at the bottom, spread it over the top so the fish cures evenly.
Refrigerate for 12-24 hours. For a softer texture 12-14 hours is enough, while a full day makes the fish firmer and more pronounced in flavor.
Before serving, remove the excess cure, pat the salmon dry, slice it thinly, and serve it chilled. It is best eaten within 2-3 days.
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