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1
Please note that this recipe takes 36 hours to complete.
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2
Begin curing the salmon the day before.
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3
Combine the salt and sugar and mix well.
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4
In a shallow nonreactive container which is large enough to accommodate the salmon fillets in a single layer, spread half the salt/sugar mixture, reserving the balance.
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5
Lay the salmon fillets on top of the mixture and use the rest of the salt/sugar mixture to completely cover the fish fillets.
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6
Cover and refrigerate for 24 hours to salt-cure.
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7
Early the next day, microwave the limes in a small bowl to release the essential oils, and set aside until they are just cool enough to handle.
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8
Soak the salmon fillets in cold water to remove most of the salt.
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9
Rinse and dry the same non-reactive container in which you cured the salmon.
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10
Place the fillets in the container and squeeze the lime juice over, cover and refrigerate for 6 to 8 hours to allow the acids in the lime juice to chemically cure the fish.
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11
Dice the lime cured salmon into small cubes, keeping in mind that the completed salad will resemble the texture of salsa.
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12
Add red onion, scallions, and tomato and gently fold in.
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13
Season, to taste, with black pepper and chill.
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14
Transfer salad to serving dish and sprinkle with fresh dill.
