Categories: STAGE 2

Ingredients

• 2 to 3 lb. plank Wild Salmon
• 1 bunch fresh dill
• 1 bunch fresh cilantro
• 1/4 cup chopped chives
• 3/4 cups coarse sea salt
• 1/4 cup raw honey
• Zest of 2 lemons
• 1 Tablespoon ground peppercorns

Directions

1. Wash salmon and pat it dry. Place it on a cutting board and cut into two pieces. In one mixing bowl combine the fresh herbs, and in another combine the salt, honey, lemon zest, and ground pepper.

2. On a clean plate, place one third of the herb mix. Place the salmon skin side down on top of the herbs, coat the top with half the honey-and-salt mixture. Add another layer of fresh herbs followed by the second piece of salmon skin side up.

3. Add the remainder of the salt mixture followed by the remainder of the herb mixture. Cover in plastic wrap. Top with a small cutting board or plate with a weighted pot on top to weigh down the fish.

4. Let chill in the fridge for 16 to 24 hours. Gently wash or rub off the salt and herbs and pat the salmon dry. Slice thinly on the diagonal, and serve.

5. Serve with fresh dill, capers, chopped pickles and diced red onion.

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