Lightly cured salmon
Lightly cured salmon provides dense protein and good fats, while a simple home cure helps avoid extra additives and hidden sugar from store-bought versions. Dill, pepper, and a little orange zest make the flavor fresher and brighter without overwhelming the fish. This kind of prep works well for breakfasts, appetizers, and chilled keto meals for several days ahead.
Check the salmon fillet (500 g) for any remaining bones, then pat the fish very dry with paper towels. Mix the salt (50 g), allulose (25 g), black pepper (2 g), and finely chopped dill (10 g).
Spread part of the curing mixture over the bottom of a container, place the salmon on top, and cover it with the remaining mixture. Add the orange zest (3 g), using only the colored outer part without the bitter white pith.
For a piece of this size, keep the fish in the refrigerator for 5-6 hours for a milder cure or 8-10 hours for a more pronounced flavor. After that, rinse off the excess salt, dry the salmon well, and slice it thinly.
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