Place the salmon in a large glass dish and cover with the rock salt and lemon juice. Set aside for 45 minutes, turning halfway. Rinse salmon under cold running water, then pat dry with paper towel and cut widthwise into 3 cm-thick slices.
Place in a glass dish, completely cover with canola oil and add the carrot, onion, cloves and bay leaves. Cover surface with plastic wrap and refrigerate for 1 week.
Serve at room temperature with boiled, sliced kipfler potatoes, and a little of the marinating mixture spooned over.
As seen in Feast Magazine, Issue 12, pg146.
Photography by Alan Benson