Gravlax

 

This is a wonderfully simple way to enjoy salmon.  It can marinate anywhere from 36 hours to 5 days and be delicious.  The mustard-dill sauce is a critical ingredient.  Other good condiments are a lemon wedge, capers, and buttered dark rye.

 

• 3 lbs. fresh salmon, center-cut, cleaned, scaled
• 1 cup fresh dill, large stems removed, chopped

• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 Tbsp. peppercorns, crushed

Mustard-Dill Sauce:

• 4 Tbsp. Dijon mustard
• 1 tsp. dry mustard (Colman's)
• 3 Tbsp. sugar
• 2 Tbsp. white vinegar
• 1/3 cup vegetable (e.g., peanut) oil
• 1/4 cup fresh dill, finely chopped

 

1. Remove the backbone and any other bones from the salmon; the result is two matching filets with the skin on.
2. In a bowl which is just large enough, place half the salmon skin side down.  Arrange the dill over it and then the combined salt, sugar, and pepper.  Place the matching filet on top.  Cover with aluminum foil and place 5 pounds of weight on top (e.g., large cans).  I place the bowl and salmon inside a large Zip-lok bag and put the cans on top of the bag.  Refrigerate, turning and marinating the salmon with the resulting liquid at least every 12 hours.
3. To serve, wash off the salmon, pat dry and slice thinly on the diagonal.  Combine the mustard-dill sauce ingredients.