CHEF MEAGAN RECIPE
Citrus Cured Salmon
The right recipe for cooking when it’s too hot to cook? This one: no-cook, Citrus Cured Chinook Salmon, a dish made to grace summer menus that does justice to those beautiful king fillets you just brought home. All you do is whip up a seasoning mix in a bowl, plop the fillets on the mix, and spread with zested lemons, limes, and/or oranges. Pop the fillets in the refrigerator (anywhere from one to three days)—and the citrus “cooks” the fish while it chills. When you’re ready to feast, serve the fillets with bagels and cream cheese as sandwiches, or with sliced cucumbers and greens as a salad. The refreshing summer accompaniment: pale ale or Champagne.