2 cups brown sugar
2 cups kosher salt
1 tablespoon ground coriander
1 tablespoon smoked paprika
10 lbs. salmon, 3 sides, trimmed of excess fat
1/2 cup blended oil
Sauce 8 ounces fresh cranberries or dried cherries
2 naval oranges, split in half
1 cup brown sugar
1 cup white wine
1 tablespoon lime juice
1 tablespoon sherry vinegar
1 tablespoon whole grain mustard
1 teaspoon fresh mint, finely chopped
Mix together all ingredients. Spread evenly over the filets and let sit, refrigerated, uncovered, for 1 hour. Rinse cure off salmon under cold water and pat dry with paper towel. Using Teflon sauté pan over low heat add oil and sear salmon on both sides until golden. Transfer to a parchment lined sheet pan and bake off at 350 degress for 10 minute or until salmon is cooked through.
Sauce- In a small stainless steel pot add combine cranberries, brown sugar, and wine. Bring to a simmer over low heat and slowly reduce. Roast the Navel oranges in high heat oven, pizza oven, or broiler until the oranges are roasted chestnut brown. Once oranges are cool enough to handle, remove skin, discard, and rough chop the remaining inside "meat" of the orange. Fold chopped orange into the cranberries. To Serve, spoon cranberries over top of salmon filet and garnish with chopped chive & orange zest.