In a bowl, combine the salt, sugar, coriander and pepper. Rub both sides of the salmon with the mixture, pressing it firmly into the flesh. Place it in a Pyrex dish. Pour the calvados over the salmon. Cover with plastic wrap. Refrigerate for 12 hours. Turn the salmon and refrigerate another 12 to 24 hours or until cured to your liking.
Pat dry with paper towels if necessary. Cut crosswise into thin slices.
Serve with crème fraîche or cream cheese and toasted squares of whole-grain bread.
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