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DIRECTIONS

Cut the salmon into 4 pieces. Rinse and generously sprinkle each piece and the 2 heads with coarse salt. Cover completely with waxed paper to prevent drying and leave overnight in the refrigerator.
Bring the water to a boil in a heavy pot. Add the onions, tomatoes, vinegar, sugar, tomato sauce, and lemon juice. Then add the fish. Reduce heat to medium and simmer, covered, for about 10 minutes or until the fish flakes with a fork. Leave the fish in the cooking kettle until cold. This prevents slices breaking when removed. When cold, remove the fish. Strain the broth and pour it over the fish. Then add the allspice and the bay leaves. (Adding spices last avoids bitterness.) Cover and let the fish marinate for at least 3 days. Remove the bay leaves and serve at room temperature. This dish can be kept in the refrigerator for 3 weeks.