Pickled Salmon with Parsley-Lime Salad Sauce

A delicious fish recipe for any occasion!

Cut the limes into slices. Mix salt and sugar. Pour half into a shallow dish that has a rim 5 inches high. Place the salmon, skin side down, on top of the salt and sugar mixture and sprinkle the remaining mixture over it so that it is completely surrounded by it. Evenly distribute the lime slices on top. Cover the salmon and let it sit at room temperature for 12 hours. (If you put it in the fridge, it will take longer!) Remove the salt (it’s good to keep and use again next time) and soak the salmon in cold water for 20 min, so that the salt from the top layer is repeatedly removed a little and the fish is evenly salted. Then rub dry with a clean kitchen towel. To prepare, remove the skin: place the fish skin side down on the table and run a sharp kitchen knife along the skin from back to front. Then cut the salmon vertically into 3-4 millimeter thick slices.

For the salad dressing, rinse and dry the parsley and pluck off the leaves. Mix lime juice and olive oil and season with salt, pepper and sugar. (The amount of olive oil depends on how acidic you like the sauce.) Place in a tall container with the parsley and blend as finely as possible with a pastry blender or hand blender. Strain through a sieve to make a homogeneous green sauce.

Sauté the salmon slices in flower

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