Florida Citrus and Vodka-Cured Salmon with Florida Orange and Beet Vinaigrette

Place salmon in a nonreactive casserole dish. Spread Florida orange zest, thyme, and Florida grapefruit zest evenly over salmon; sprinkle with Florida orange and grapefruit juices and vodka. Combine salt and sugar; cover flesh side of salmon with salt mixture. Cover and refrigerate for 4 to 5 hours, depending on thickness of fillet (longer for thicker fillets, less time for thinner fillets).

While salmon is curing, prepare Florida Orange Beet Vinaigrette: Grate beets finely with a grater. Wrap grated beets in cheesecloth; squeeze juice from beets into a bowl. Reserve juice; discard beet pulp. Place beet juice in saucepan; add Florida orange juice and sherry vinegar. Stir to combine; bring mixture to a simmer; simmer until volume is reduced by two-thirds. Chill and reserve.

Remove salmon from refrigerator and rinse under cold water to remove salt mixture; pat salmon dry with paper towels. Remove skin and any dark flesh; cut salmon into thin slices. To serve, place 4 to 5 salmon slices salmon on each plate. Drizzle with Florida Orange and Beet Vinaigrette. Garnish with watercress leaves; serve with crackers, if desired.