Please note that this recipe takes 36 hours to complete.
Begin curing the salmon the day before. Combine the salt and sugar
and mix well. In a shallow nonreactive container which is large enough to accommodate the salmon fillets
in a single layer, spread half the salt/sugar mixture, reserving the balance. Lay the salmon fillets on top of the mixture and use the rest of the salt/sugar mixture to completely cover the fish fillets
. Cover and refrigerate for 24 hours to salt-cure.
Early the next day, microwave the limes in a small bowl to release the essential oils
, and set aside until they are just cool enough to handle. Soak the salmon fillets in cold water to remove most of the salt. Rinse and dry the same non-reactive container in which you cured the salmon. Place the fillets in the container and squeeze the lime juice over, cover and refrigerate for 6 to 8 hours to allow the acids in the lime juice to chemically cure
cured salmon into small cubes, keeping in mind that the completed salad will resemble the texture of salsa
. Add red onion
, scallions, and tomato and gently fold in. Season, to taste, with black pepper and chill.
Transfer salad to serving dish and sprinkle with fresh dill.