Sweet and Sour Salmon

Preparation:

Preparation: Wash and dry the salmon fillets and arrange them in a glass or ceramic dish with high sides. Prepare a sauce by emulsifying all the ingredients with a glass of oil and cover the fish with this marinade. Close the container with a sheet of transparent film and leave it to rest for 12 hours in the refrigerator. Just before serving, drain the salmon and, using a knife with a sharp and flexible blade, cut it into thin slices which you will arrange on a plate, sprinkling with chopped dill. Serve with lightly toasted croutons.