Braided Salmon Fillet

This show-stopping salmon entrée is as delicious as it is eye-catching. Inspired by recipes on social media, we prepared our own version in the DOM test-kitchen. Hands on time is very minimal, but you must start 3 days before serving. DAY ONE: Cure a fresh salmon fillet in 1 part salt to 2 parts brown sugar. DAY TWO: Rinse the salmon, cut it into three equal strips and braid (secure with toothpicks if needed) and leave uncovered in the fridge to form a ‘pellicle’. DAY THREE: Remove uncovered braided salmon from the fridge, baste it in a brown sugar and orange marinade, and cook at 375°F until salmon is firm and nicely caramelized. TIP: Use toothpicks to secure your braid during assembly - be sure to remove before serving!