This is a different way of curing and eating salmon—drawing some of the moisture out to firm the fillets up so they become meaty, changing the texture and flavour. If you left the salmon in this cure for two days you would end up with gravlax. You can add other things to the cure to flavour it such as lemon or orange zest and herbs, but I really just want to accentuate the meat character and then pair that with the wasabi mayo.

By Paul Mercurio