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2 9" to 10" by 5" to 6" boneless, skin-on salmon fillets, center cut, scaled, washed and dried
Mix last 4 ingredients and spread over the fillets.
Place one fillet on bed of pine needles in a dish, skin down. Place second fillet over it, skin up. Place twigs on top. Cover the dish with two layers of plastic.
Place a piece of board and some weights, 4kg to 5kg, a brick or two wrapped in plastic on top. Refrigerate for 48 hours. Drain and turn with the twigs every 12 hours, making sure no more juices come out.
Scrape off all needles and spices. DO NOT wash. Slice fillets (taste the first end) 1/3" thick with sharp knife; place in glass dish and cover with oil.
Poster's Notes:
I hope you like it. You can add any spices you like, just don't change the salt and sugar.
Lately I started to pack it four slices 1/4" thick covered with canola oil and freeze it. Now I always have it; it doesn't take long to defrost. Wow, is this good.
Posted by Moshe Reuter
Nutritional Info Per Serving: N/A
Pine needles twigs, to keep the fish out of the juices
2 ounces kosher salt or sea salt
2 ounces sugar
1/2 tbsp. black pepper
1/2 tbsp. dried dill or more
I started to use the skinless fillets and no need to turn; just make sure the fish doesn't sit in the liquid. Something else be careful--the pine needles are sharp (you get them from your tree or the neighbors). If you have a better idea I will be happy to know.