- 3 tablespoons fresh clementine juice and 1 tbsp clementine zest (from about 5 clementines), plus wedges for garnishing
- 3 tablespoons gin
- 1 tablespoon whole black peppercorns, crushed
- 1/3 cup coarse salt
- 3 tablespoons sugar
- 1 bunch dill, coarsely chopped
- 2 pounds skin-on salmon fillet
Combine clementine juice, gin and peppercorns. In separate bowl, mix zest, salt and sugar; stir in all but 1/4 cup dill. Place salmon, skin side down, in 9-by-13-inch baking dish. Pour in juice mixture, then spread salt mixture over salmon. Place parchment over fish and set smaller baking dish on top. Place canned goods side by side in smaller dish to weight down. Refrigerate for 48 hours. Brush off peppercorns and thinly slice fish on angle. Garnish with remaining dill and clementine wedges. Serve with crackers or bagels.