Ingredients

• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2 teaspoons cumin seeds
• 1/3 cup sugar
• 1/2 cup kosher salt
• 4 stalks fresh lemongrass
• 1 bunch cilantro, with stems
• 2 (12-ounce) salmon center cut fillets, with skin attached (each equal size)
• Thinly sliced cucumbers (about 25 slices)
• Boiled small fingerling potatoes, quartered, optional (about 25 pieces)
• Micro cilantro or other tender micro herbs, such as mint or basil

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Instructions

1. Toast the whole spices in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Cool slightly and crush in a mortar and pestle or in a spice grinder. Mix the sugar, salt, and spices together.
2. Roughly chop both the lemongrass stalks and cilantro, then mix them together, this can be done either by hand or in a food processor.
3. Lay the salmon, skin side down on a cutting board. Pull the pin bones from the fillets if needed. Scatter the curing mixture over the fish, and then the lemongrass and cilantro mixture. (This may seem like a lot of rub but use it all.) Sandwich the fillets together, skin side out, and wrap tightly in plastic wrap. Set the package on a plate, cover with another plate or small baking sheet. Place 2 to 3 cans on top to weight down the fish. Refrigerate for 2 to 3 days flipping the salmon daily.
4. Unwrap the salmon, and rinse under cold running water to remove the spices and herbs. Dry thoroughly with paper towels. Slice the salmon at a slight angle, as thin as you can.
5. If doing this ahead lay the salmon on a parchment lined pan, cover and refrigerate until ready to serve. Serve on a slice of cucumber or a fingerling potato. Garnish with herbs and serve.