- 1/4 side of salmon (skin on, pin bones out)
- 1 cup dill, chopped
- 1/4 cup rock salt
- 2 tablespoons cracked white peppercorns
- 2 tablespoons brandy
- 2 tablespoons vegetable oil
- 3 tablespoons sugar
- 1 tablespoon saskatoon berry tea (see note)
Lay salmon skin side down in a stainless steel container. Mix together dill and remaining ingredients. Cover evenly with this mixture. Cover the container with plastic wrap and refrigerate for 48 hours. After 48 hours, brush off the marinade mixture, leaving a light coating on the salmon. Slice thinly and serve cold.
Note: For more information about this ingredient, call (604) 878-3000.