This recipe is so different because it combines both curing and slow roasting! This recipe reminds me of my time in Sweden when my hubby ate Salmon EVERY DAY. . .literally weeks of salmon. . .I couldn't do it! Recipe from December 2009 issue of Cooking Light magazine. They recommend serving it with a light salad made of watercress and cucumber. Time does not include the 8 hour cure period. UPDATE: WOWZERS was this cool! So easy! Salmon is restaurant worthy, but we didn't care for the sauce. . .but I will let you decide! We prefer it with my Recipe #368431 instead.