Paramount Citrus

In four large pieces of cheesecloth, place the salmon filets skin side down. Remove all pin bones. Brush the salmon with a mixture of lemon juice and sake. Mix the other ingredients and pack evenly over the salmon, taking care that all of the flesh is covered. Wrap the salmon filets loosely in the cheesecloth and place in perforated hotel pans. Top with a second hotel pan and place a 2 lb. weight in top hotel pan to press salmon. Cure in the refrigerator for three days. Gently scrape off the cure and thinly slice away from the skin at a 30 degree angle. Serve on bagels with cream cheese or on top of a salad.