Dutch Salmon

Ingredients

• 1 fresh salmon (about 14 pounds)
• coarse sea salt
• bay leaves

Directions

1. Clean the salmon with a cloth dipped in saltwater and squeezed dry.

2. Place the salmon on a firm table with the back towards you.

3. Using a sharp knife, split the salmon from the head down to the tail, avoiding the backbone and back fin.

4. Open the fish flat, remove the insides, gills, and eyes, and clean the cavities.

5. Remove the backbone with a strong penknife, stopping six inches from the tail.

6. Flatten the cavity sides with a broad flat knife to make it look boneless.

7. Create a bed of coarse sea salt shaped to fit the fish, highest in the middle.

8. Place the salmon on the salt with the belly level with the thick side.

9. Cover the fish with bay leaves and then with salt to a thickness of one inch.

10. Place a board on top and add heavy weights.