My mother’s cousins have a family-run fishing business on the West coast. Over the last few years the salmon runs have been decreasing, although last year was a mammoth run. There has already been a tanker spill at the head of a primary salmon spawning river this spring which will affect the salmon this year. Also the increasing levels of radiation in the Pacific Ocean from Fukushima make eating seafood from there dangerous. I made this recipe for our Christmas pot-luck last year, with a salmon fillet given to me by this family -- everyone loved it. This recipe is very easy to make and is a guaranteed to impress. Be sure you don’t use farmed salmon.
Traditionally this recipe was made in the summertime as lots of fresh dill is required. I have adapted the recipe for folks on the GAPS
or SCD diets or anyone who is boycotting sugar. Be sure to use course salt as fine salt will make it too salty.