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We’ve shown you the trick to cooking salmon in 25 minutes. Now we’ve found a way to prepare salmon with practically no effort at all: Cure it. In other words, coat the fillet in a mixture of salt, dill and lemon, wrap it in cheesecloth and let the fish sit for two days in the fridge. When you remove the salty crust, the salmon will be ready to eat. Seriously. Slice the cured salmon and layer it onto bagels with cream cheese, tomatoes and capers or serve it with hummus and sliced veggies.
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