Title: Marinated Salmon with Saved Fennel and Dill Salad
Categories: Ceideburg Salmon
Yield: 8 Servings

2	tb	Kosher salt
1/4	c	Sugar
2	ts	Coriander seeds
2	ts	Fennel seeds
15		Black peppercorns
3		Bay leaves
1/3	c	Snipped fresh dill
1 1/2	c	Dry white wine
8		Four oz salmon fillets; skin on
		Olive oil for grilling
6	c	Fresh fennel; shaved paper thin
		Lemon-dill vinaigrette; see recipe

Recipe by: John Ash, Eating Right Preparation Time: 1:00 In a sauce pan over high heat, combine the salt, sugar, coriander and fenne seeds, peppercorns, bay leaves and wine. Bring to a boil. Reduce the heat and simmer for 1-2 minutes. Remove from the heat and add the dill and let cool completely. Place the salmon fillets in a baking dish large enough to hold them in a single layer. Pour on the cooled wine mixture and let the salmon "cure" for 30 minutes only, turning once.

Remove the salmon from the "cure" and drain off any excess liquid. It is fine if spices or dill adhere to the salmon.

Lightly brush the salmon with some olive oil. Place skin side down on a prepared oak plank and roast in a preheated 475 degree oven for 4-5 minutes or until salmon is just cooked through. Serve immediately on the plank if desired, accompanied by shaved fennel and dressed with lemon-dill vinaigret

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