3 Tbsp. kosher salt
2 Tbsp. sugar
1 Tbsp. peppercorns, crushed
Zest of 1 lime
375g. center-cut filet of salmon or Arctic char
2 tsp. Lime & Pepper syrup
In a small bowl, combine salt, sugar, peppercorns and lime zest.
Place a sheet of plastic wrap on the counter and sprinkle about a third of the salt mixture in the center in the shape of the filet.
Pat salmon dry with paper towels and place skin-side down onto the salt mixture. Brush all over the top and sides with the syrup, then cover completely with remaining salt mixture.
Bring up the sides of the plastic wrap to enclose the filet. Place in a sealed ziplock bag in the refrigerator beneath a weight (such as a 2L carton of milk), flipping it every 24 hours, for two to three days. Unwrap the fish, discarding the liquid, and brush off any remaining cure with a paper towel. Slice as thinly as possible and serve with bread or crackers, crème fraiche or Greek yogurt with a little more Lime & Pepper Syrup stirred in, and pickled vegetables.