Sugar curing is one of the oldest means of preserving food. It is commonly used in Nordic countries for dishes such as gravlax. The raw salmon of the dish is buried overnight in a curing mixture of two-thirds sugar and one-third salt. The sugar and salt 'cook' the fish and impart a subtle sweetness.
The cured salmon can then be cooked further for added flavour. Any salad pairs well with sugar-cured salmon, but I prefer Greek salad because it offers slightly more robust flavours.