2 T. kosher salt
1/4 cup sugar
2 t. coriander seeds
2 t. fennel seeds
15 whole black peppercorns
3 bay leaves
1/3 cup snipped fresh dill
1 1/2 cups dry white wine
8 four ounce salmon fillets -- skin on
Olive oil for grilling
6 cups fresh fennel -- shaved paper thin

2 T. kosher salt 1/4 cup sugar 2 t. coriander seeds 2 t. fennel seeds 15 whole black peppercorns 3 bay leaves 1/3 cup snipped fresh dill 1 1/2 cups dry white wine 8 four ounce salmon fillets -- skin on 6 cup s fresh fennel -- shaved paper thin

In a sauce pan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns, bay leaves and wine. Bring to a boil. Reduce heat and simmer for 1-2 minutes. Remove from the heat and add the dill and let cool completely. Place the salmon fillets in a baking dish large enough to hold them in a single layer. Pour on the cooled wine mixture and let the salmon "cure" for 30 minutes only, turning once.

Remove the salmon from the "cure" and drain off any excess liquid. It is fine if spices or dill adhere to the salmon.

Lightly brush the salmon with some olive oil. Place skin side down on a prepared oak plank and roast in a preheated 475 degree oven for 4-5 minutes or until salmon is just cooked through. Serve immediately on the plank if desired, accompanied by shaved fennel and your favorite dressing.