Brown Sugar Cured Salmon Fillets
|Light brown sugar||2 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Coarse salt||2 Teaspoon|
|Pepper||1⁄2 Teaspoon, freshly ground|
|Salmon fillets||1⁄2 Pound (with skin)|
Cut salmon on flesh side in a crisscross pattern.
Combine the brown sugar, vinegar, salt and pepper and brush or spoon on the fleshy side of the fish.
Wrap in plastic wrap and then place in a tightly sealed plastic bag.
Refrigerate up to 24 hours.
Rotate the salmon in the Flat Standard Basket for 12 to 18 minutes or until just cooked through.
Cut into serving size pieces and serve.