Salmon Pastrami with Fennel and Dill

 

4 T. whole coriander seed

2 T. fennel seeds

1/4 C. coarse salt

1/2 C. cracked black pepper

1/2 C. sugar

1 bunch dill

2 1-lb. salmon fillets, skinless

 

Toast coriander and fennel seeds in a hot skillet, stirring till fragrant, and crush coarsely. Mix with the salt, pepper and sugar. Lay the salmon fillets side by side and sprinkle the spice mixture over both. Place the dill sprigs on and fold the salmon over to make a sandwich, enclosing the herbs and spices. Evenly coat the outside of the salmon sndwich with spices and dill. Tightly wrap in 2 layers of plastic wrap. Place in shallow baking dish and weight down (another dish filled canned goods or milk cartons will work fine). Refrigerate 3 days, turning every 12 hours.