Soy-marinated salmon

This is a version of the Scandinavian pressed salmon dish, gravad lax. Gravad lax is made from salmon pressed for three to four days with salt, sugar, brandy and dill. The salt and alcohol are what do the work of preserving, while the sugar and dill flavour the fish. The variations are still based on salt and booze, but the character of the dish can be dramatically altered by changing the dill to some completely different flavouring, in this case ginger and soy. The dish is hardly worth mak