• Servings

    4
  • 2400 g supremes of wild Alaska salmon
  • 4 kilo Ibizan salt
  • 1/2 kilo dark Muscovado sugar
  • 4 tablespoon grated lemon zest
  • 40 g basil leaves
  • 40 g dill leaves

Method

    Marinate the wild salmon in a cylindrical shape in the spices, salt and sugar for three hours.
    Clean and serve at room temperature.

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