Gravlax (Cured Salmon)

How to prepare gravlax (cured salmon)

1. Cut the salmon fillet in two widthwise. Sprinkle with black pepper and chopped dill (you can be much more generous with the dill than I was).
2. Mix the salt with the sugar.
3. In a container that fits the fillets, spread a thin layer of salt-sugar mixture.
4. Place the first salmon fillet skin-side down. Sprinkle salt-sugar over it to completely cover with a thin, even layer.
5. Place the second salmon fillet on top, skin-side up. Sprinkle the remaining salt over it.
6. Cover the salmon with plastic wrap, place a plate on top, then some weights (canned goods, for example) to press down on the fillets.
8. Put the container in the refrigerator. After 12 hours, flip the fillets in the container (the top one goes to the bottom). Let marinate for another 12 hours.
   * 24 hours of marinating is sufficient for the fish fillets typically found in stores; the time can be increased to 36-48 hours for very thick fillets.
9. After 24 hours, you'll see that the fillets have firmed up (both skin and flesh), and the flesh has taken on a deeper orange color. In the container, you'll see about a finger's width of oily liquid. Remove the fillets from the container and rinse them under cold running water to remove the salt, but try to leave some seasonings on. Pat the fillets dry with paper towels. Brush the fillets with a little neutral-flavored oil all over the surface.
10. Now the cured salmon can be eaten or stored in the refrigerator for up to 1 week. To serve, slice the salmon into extremely thin slices (without the skin). It's great with various sauces, in sandwiches, or salads.
11. Traditionally, this salmon is served with mustard sauce. Mix the mustard with sugar, ground black pepper to taste, and as much chopped dill as you like. Then add the oil, one tablespoon at a time, until well combined. At the end, I thinned it with a tablespoon of water (you can use vinegar, but my mustard had enough acidity already).

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