Cured Salmon with Virgin Olive Oil and Golden Shallots

• 1 side of salmon, skin removed (approximately 1.5-2 kg/3-4 lbs)
• 6

Blanch the shallots in boiling water for 1 minute, then refresh them under cold water and press the excess water from them in a sieve. Add the shallots and the pepper to the oil and let them steep in the oil for 24 hours.