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Ingredients
- 1 x (3 1b.) side of fresh Norwegian salmon
- 1/2 lb crystal sugar
- 1/2 lb kosher salt
- 1 bn fresh dill, snipped
- 1 Tbsp. coriander seeds, crushed
- 1/2 c. white vinegar
- 2 c. extra virgin olive oil
- 2 c. vegetable oil
- 1 bn scallions, trimmed and minced coarsely
- 1 Tbsp. white peppercorns, freshly crushed
Directions
- Mix the sugar and salt. Trim the salmon fillet and remove the small bones with a tweezers, leaving only the skin on. Pat the fish dry. Sprinkle a shallow dish, long sufficient to hold the salmon fillet, with half of the sugar & salt mix. Place in the salmon fillet skin up, cover with the remaining mix.
- Add in the vinegar, cover with plastic film and reserve in the refrigerator for 48 hrs, turning the salmon every 8 hrs.
- Remove the salmon from the brine, rinse under cool water and pat dry with a paper towel, throw away the brine. Rinse the shallow pan, dry then add one half of the extra virgin olive oil and vegetable oil, place the salmon skin down, top with the scallions, fresh dill, coriander, white peppercorns, cover with the remaining oils.
- Wrap in plastic film and chill for 3 days.
- When ready to serve, remove the salmon fillet from the marinade, wipe off most of the herbs, spices and oil.
- Slice the salmon of the diagonal into thin slices, as you would smoked salmon.
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