Sugar-cured Salmon

1-2 pounds of scaled salmon (at least 1” thick)
½ cup sugar and ½ cup of salt (combined)
1 tbsp slivers of fresh chives
½ tsp rice vinegar

• Pour half of the sugar-salt mixture in the bottom of a storage container with tight-fitting lid. Place fish (skin side down) on mixture and cover the fish with remainder of sugar-salt mixture.  
  
• Place slivered chives on top of fish and cover with airtight lid.  Place in the refrigerator for three days.
• After three days add ½ tsp rice vinegar to fish and sugar-salt mixture. Gently turn container several times to ensure even distribution of rice vinegar.
• Return to refrigerator for two to three more days.
• At the end of six or seven days salmon will be cured and ready to eat.  Wash cured fish to remove sugar-salt mixture and pat dry.  Wrap in plastic wrap tightly and store in the refrigerator.
• Salmon is best when sliced paper-thin and works well in tea sandwiches, sushi or as a snack.