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1
Toast the whole spices in a dry skillet over medium heat until fragrant, 2 to 3 minutes.
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2
Cool slightly and crush in a mortar and pestle or in a spice grinder.
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3
Mix the sugar, salt, and spices together.
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4
Roughly chop both the lemongrass stalks and cilantro, then mix them together, this can be done either by hand or in a food processor.
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5
Lay the salmon, skin side down on a cutting board.
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6
Pull the pin bones from the fillets if needed.
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7
Scatter the curing mixture over the fish, and then the lemongrass and cilantro mixture.
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8
(This may seem like a lot of rub but use it all.)
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9
Sandwich the fillets together, skin side out, and wrap tightly in plastic wrap.
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10
Set the package on a plate, cover with another plate or small baking sheet.
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11
Place 2 to 3 cans on top to weight down the fish.
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12
Refrigerate for 2 to 3 days flipping the salmon daily.
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13
Unwrap the salmon, and rinse under cold running water to remove the spices and herbs.
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14
Dry thoroughly with paper towels.
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15
Slice the salmon at a slight angle, as thin as you can.
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16
If doing this ahead lay the salmon on a parchment lined pan, cover and refrigerate until ready to serve.
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17
Serve on a slice of cucumber or a fingerling potato.
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18
Garnish with herbs and serve.
