Cured Salmon

1 whole salmon fillet

2 portion of kosher salt

1 portion of sugar

 

olive oil, for brushing

 

Mix together salt and sugar and layer half in a dish.

Place salmon over salt layer.

Cover with the rest of the salt and sugar mix.

Press down with something heavy to ‘weigh’ it down.

Keep in fridge for 1½ -2 days.

Wash off salt mixture, pat dry.

Drizzle with olive oil on both sides.