barely-cured salmon

7 oz extremely fresh salmon, “skin off fillet”
4 tbs kosher salt
2 tbs brown sugar
¼ tsp black pepper
½ tsp dried Herbes de Provence, rubbed
or 1 tbs fresh chopped herbs
package bread sticks

Mix together salt, sugar, pepper and herbs. Add half to the bottom of a shallow baking dish. Press fillet into mixture. Cover fillet with remaining salt mixture. Drape with plastic wrap and place a smaller dish on top of fish. Place a weight, such as a heavy tin of food, in the top dish. Refrigerate for at least six hours for the fish to be a little more cured than sashimi, or a full day to cure it further. Slice thinly and serve with breadsticks.