Salmone Fresco Marinato Recipe from GourmetFoodPlaza.com

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Salmone Fresco Marinato
This recipe is from Umberto Menghi, Born in Florence and formally trained in the restaurants of Rome, Paris and London, Umberto came to Canada to work at EXPO '67 in Montreal. From a standing start, he has opened eight restaurants in Vancouver and Whistler and the latest Villa Delia Cooking School in Tuscany which is a hotel and cooking school. Try his marinated salmon. You'll be delighted!
Serves 8 - 10
2–1 lb	salmon fillets, fresh*, skin on
2 tbsp	coarse salt
1 tbsp	white peppercorns, crushed
2 tbsp	sugar
1 tbsp	gin
2 tbsp	olive oil
1 bunch	fresh dill
-	garnish: lemon wedges and ill sprigs

-	Rinse salmon fillets with cold water and pat dry with paper towel.
-	Mix the salt, peppercorns and sugar in a bowl. Rub this mixture into the salmon.
-	Then rub the salmon fillets with the gin and olive oil.

-	Line a cookie sheet with a large piece of tin foil.
-	Place one fillet skin side down on foil and cover top with fresh dill. Place the other fillet on top of the first, flesh side down.
-	Top with another sheet of foil. Fold up foil to enclose salmon tightly.
-	Place another cookie sheet on top of salmon and weigh it down with several large cans of tomatoes or other weights (10 lbs).
-	Refrigerate for 48 hours, turning foil package every 8–12 hours.
-	Remove from refrigerator, remove weights, place fillets skin side down on cutting board and slice very thinly on the bias.
-	Garnish with lemon and dill.

-	Preparation time: 20 minutes plus turning time.
-	Marinating time: 2 days

-	Leftover salmon may be kept refrigerated for up to 5 days.

-	*This dish is cured rather than cooked so use top-quality ingredients. In any cured or raw salmon dish, fresh wild salmon should first be frozen for 48 hours then thawed; alternatively purchase previously frozen wild salmon.

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