Salmon Pastrami

• 4 pounds center-cut salmon
• 4 tablespoons salt
• 1/2 cup sugar
• 1 tablespoon whole black peppercorns, plus 3 tablespoons
• 1 tablespoon whole coriander seeds, plus 6 tablespoons
• 6 tablespoons whole mustard seeds
• Lemon wedges

1. Split fish crosswise into 2 equal pieces, and remove the bones.
2. Wash, and wipe the skin.
3. Combine salt, sugar, 1 tablespoon peppercorns and 1 tablespoon coriander seeds, and sprinkle over flesh side of fish.
4. Place the two halves' flesh sides together.
5. Place in an enamel or glass container, and cover tightly.
6. Place a brick or other heavy weight on the salmon and refrigerate for three or four days, turning occasionally.
7. Coarsely grind remaining peppercorns, coriander seeds and mustard seeds.
8. Scrape salt mixture off the fish, and sprinkle with ground mixture, lightly pressing into the flesh.
9. The salmon can be refrigerated at this point.
10. To serve, slice salmon very thinly, and serve with lemon wedges and light toast, if desired.

center, salt, sugar, black peppercorns, coriander seeds, whole mustard seeds, lemon wedges

Taken from cooking.nytimes.com/recipes/8675 (may not work)