- 1 3-4 lb salmon filet, deboned with skin on
- 1/2 cup salt
- 1/2 cup granulated sugar
- 1 bunch fresh dill
- On a work surface, cut the salmon into 2 filets and place them skin side down. Mix the salt and sugar together and spread half of the cure mix over the surface of one filet. Lay the dill on top, then spread the rest of the cure mix over the dill and lay the second side of salmon, skin side up, over the first — thick part of one filet over the thin part of the other — so together they make a flat 'sandwich'.
- Place the salmon in a rimmed glass dish large enough to hold the fish, and cover firmly with cling film. Put a dish on top and weigh it down with some heavy cans or weights. Refrigerate for 24-36 hours, during which time, juices will accumulate in the bottom of the dish and the salmon with cure.
- Take the salmon from the wrapping, remove the dill and scrape off any excess mix. With a long sharp knife, carefully slice thin slivers of the pink salmon on the bias, and serve with Mustard Dill Sauce.
- 3 tbsp prepared mustard
- 2 tbsp sugar
- 4 tbsp wine vinegar
- 3/4 cup olive oil
- Fresh dill
- Shortly before serving the salmon, dissolve prepared mustard and sugar in wine vinegar. Slowly whisk in the olive oil, whisking constantly to create a creamy emulsion. Finally, stir in a generous amount of finely chopped fresh dill. Serve in a decorative bowl along side the Gravlax.