Place salmon on a sheet pan covered with plastic (skin side down). Finely chop the zest of the three fruits. Sprinkle the zest on the salmon pushing it gently into the flesh. Pour the liquor and orange extract over the salmon. In a separate bowl mix the salt and brown sugar and coarsely ground peppercorn mix. Apply this over the salmon packing it on. It should be so thick you can't see the salmon. Wrap with plastic. Put an additional sheet pan on top of the salmon and apply something that weighs about ten pounds. Make sure the weight is distributed evenly and put in the refrigerator for 24 hours. Pull from the refrigerator wipe off the cure very well. Slice on the bias and serve.

Per serving: 2149 Calories (kcal); 31g Total Fat; (13% calories from fat); 181g Protein; 282g Carbohydrate; 472mg Cholesterol; 181201mg Sodium Food Exchanges: 0 Grain(Starch); 25 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 18 1/2 Other Carbohydrates