It may be because of the cold season, but we are now big fans of cured fish. You've seen already my pickled mackerel or herring recipe and each time there's fight on it. I can never say I made enough. At Christmas, ten fish disappeared immediately. Children kept asking for it with excitement, especially next to a baked potato.
I've already tried this cured salmon recipe several times and it's a delicacy. We enjoy it in the morning sandwiches (spread with cheese or butter), as appetizer, in a vegetable salad, or, simply, next to a glass of good beer. I started looking for the recipe after I got a little tired of the store-bought smoked salmon, recommended in the diet by my nutritionist. Smoked salmon can also be very good, but the smoke might be a bit too much for people with sensitive stomach or a heightened sense of smell.
Cured in this way, salmon will only taste like fish and will not be very salty, either. I usually cure 3-4 pieces at once. I keep one in the fridge (which we consume within a week) and store the rest in the freezer. Whenever we want a new batch of cured fish, I quickly thaw another piece :)
The fish prepared like this is dietary (regarding the calorie-fat ratio), delicious and beautiful. Also, you have control over the ingredients - no preservatives, flavors or other wonders of the chemical industry.