Name: Salmón Curado
Ingredients: 500 gr de salmón; 300 gr de sal; 300 gr de azúcar; Eneldo fresco; Ralladura de limón; Pimienta negra

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Curar en nevera de 24 a 36 horas si te gusta menos curado o más curado.

Si lo compras fresco congélalo 5 días para el anisakis, otra opción es comprarlo congelado y te evitas ese paso.