Cal Stamenov, Executive Chef at the award-winning Bernardus Lodge in Carmel Valley, California, developed this amazing salmon recipe and shared it with us when he led a Chef Walk at our Farm Stand, just down the road from his kitchens.
In a small spice grinder, finely grind the star anise. Combine with the sea salt and brown sugar.
Pour 1 cup of the salt mixture into a deep plate or sheet pan large enough to hold the salmon, and lay the salmon skin-down over the salt. Cover the top of the salmon with the remaining cup of salt, and spread it evenly over the entire fillet. Cover with plastic wrap and place in the refrigerator.
After 48 hours, remove the salmon from the refrigerator and rinse the fillet in cold water to remove the salt. Blot off the excess water with a clean towel and cover the top of the salmon with freshly ground black pepper. The fillet can be stored in the refrigerator for up to 2 weeks.
Serving suggestion: Slice the salmon thinly at an angle with a sharp knife, and serve with toasted basil bread and crème fraîche or a small vegetable salad.