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Gravlax

Ready In: 1014 Minutes

Prep Time: 15 Minutes

Serves 4

1 2-pound piece of salmon--a fillet, not a steak cut
2 tbsp kosher salt or sea salt (don't use table salt, because the salt needs to be coarse)
2 tbsp crushed peppercorns
3 tbsp sugar
1 bunch fresh dill or 3 - 4 tbsp dried dill

Make sure all the bones are removed from the salmon.
Mix the salt, pepper, and sugar in a nonmetal container. I use a glass pie plate.
Turn the salmon in the seasoning mixture to coat.
Coarsely chop the dill. Place dill under and over the salmon.
Place salmon skin-side up and cover with plastic wrap.
Put a plate on the fish, then a weight (more plates or a couple of cans), and refrigerate for a day.
Turn the fish over so it is skin-side down.
Replace the plastic wrap and weights, and leave it in the refrigerator for another day. Juices will be released from the salmon. You can turn the fish and leave it for another day or serve it after 2 days of marinating.
To serve, slice thinly on a diagonal from the surface of the fish to the cutting surface.