Ingredients

1 piece of 9 taels of Jewish salt for wild salmon with skin removed and boned ①2 cups (473ml) 2 tablespoons of fresh dill (3ml) 1 tablespoon of fennel seed (15ml) 1 tablespoon of coriander seed (15ml) 1 tablespoon of chopped white pepper (15ml) ②1 cup of light brown sugar (1 cup).

then use tweezers to pull out the fishbones one by one. Prepare a bowl of water next to it and pull out a rinse tweezers, so that the fishbone won't stick to the tweezers. After plucking the thorn, pat the salmon steak dry with kitchen paper.

2. Make marinade

Mix the salt, dill, fennel seed, coriander seed, white pepper and brown sugar evenly and put them in a bowl.

3. Prepare onion

Shred onion, pour lime juice, stir well and put into a bowl.

4. marinated salmon

Spread a layer of plastic wrap on the chopping board, then sprinkle half of the marinade, then spread the shredded onion on the pigment, and finally spread the salmon on the onion.

spread the remaining onions on the salmon, and then pour the remaining marinade on the top. Pay attention to cover all around, and the fish should be covered with marinade.

roll up the plastic wrap, wrap it tightly, put it in a baking bowl (baking bowl is used to catch the leaked soup), and put it in the refrigerator for 24 to 36 hours.

5. Wash and dry

Carefully remove the plastic wrap and throw it away. Collect onions and soup, which can be used in other dishes.

then rinse the salmon in cold water, and then dry it with kitchen paper.

6. Cut the fish steak

Cut the salmon in half longitudinally with a sharp knife.

then carefully trim the dark meat on the peeled side.

cut the thin slice diagonally, the thinner the better. For each slice, wipe the knife with a wet cold towel. Wrap it in plastic wrap and put it in the refrigerator for 5 days.