salmon with garlic (serves 6-8) 2 to 2½ lbs (1 kg) salmon, filleted center-cut with skin 4 - 6 garlic cloves, crushed 2 oz (50 g) salt 2 oz (50 g) sugar handful fresh chopped dill 1. Remove any remaining pin bones and cut the salmon in half. Cover a large flat plate with plastic wrap. Place one half of the salmon skin side down on the plate. 2. Mix the remaining ingredients and spread half of the them on the salmon. Cover with the other half skin side down and spread on the rest of the mixture. 3. Wrap well in the plastic wrap. Place a smaller dish on top of the salmon and weigh it down with a good 5 lbs (2½ kg). Refrigerate for24 hours. 4. Turn the salmon package over every 3 or 4 hours (this should be done at least 3 times. 5. Before serving, scrape off the garlic mixture and pat dry. Carve each piece on the diagonal into very thin slices. 6. Serve with a sauce of your choice: e.g. a combination of sour cream, horseradish, mustard, and fresh dill. back