Make sure all bones are removed from Samon. Grind Juniper berries, mustard seed, fennel seed and black pepper in coffee grinder. And then the zest of the orange lemon and lime. Mix salt and sugar and spread evenly over salmon meat. Put cookie pan over Salmon with some weight on it and let marrinate 2 ~ 3 days, draining excess water off every day. Scrape and rinse salmon after 2 - 3 days (when firm).

Now, it's ready to serve. On an angle, slice salmon as thin as possible. Serve with toasted French bread and organic greens (or lettuce of your choice with a citrus vinaigrette.