If you marinate your salmon, a great option is to add LAPSANG SOUCHONG* Smoked Tea to your spice blend to flavor it pleasantly.
300g brown sugar, 150g gray salt, 10g cut ginger*, 5g ground black pepper, a bunch of dill, the zest of an orange and a lemon, 70g to 100g of LAPSANG SOUCHONG* for 1 kilo of salmon with skin.
To be successful, put on a dish a quarter of the mixture, and on this mixture, the salmon with the skin side down; then cover the fish with the rest of the mixture and cover with a food film. Place on it another dish that does not touch the edges of the first, and on the set put a weight of one kilo and let marinate in the refrigerator 24 hours or more. (The longer the salmon is allowed to marinate, the more it will taste and ripen.) Once the time of the marinade has passed, take the salmon out of the brine let it sit overnight before slicing it into thin slices. Two options to serve it are: 1. In Japanese salad, where the dressing contains a little soy sauce, and a few drops of lemon juice, with soy sprouts, cucumber, seaweed in thin strips and sesame sprinkled on the salad (see photo) 2. In Nordic salad, with crouton of Norwegian bread gratin and warm. Success is sure!