Cured Salmon Gravlax

Directions

1. 1
   There is a central line of small bones that extends down into salmon fillets.
2. 2
   Run one of your fingers gently along the fleshy surface of the salmon to determine if all of these bones have been removed.
3. 3
   If you feel any, pull them out with a small pair of pliers or a strawberry huller.
4. 4
   Arrange the fillet skin side down on a large sheet of plastic wrap.
5. 5
   Place the pepper and lemon peel in the bowl of a small food processor and process until finely chopped.
6. 6
   Transfer to a small bowl and mix with the salt and sugar.
7. 7
   Spread this mixture in one layer over the exposed surface of the salmon.
8. 8
   Wrap the salmon tightly in plastic wrap and place it, skin side down, on a tray.
9. 9
   Refrigerate for at least 12 hours, but preferably for 1 day.
10. 10
    All the salt and sugar should have dissolved and most of the resulting moisture will have been absorbed by the salmon.
11. 11
    Unwrap, pat dry and place, uncovered, on a rack in the refrigerator for at least one but preferably two days to dry.
12. 12
    To serve, cut crosswise on a slant into slices as thin as possible.
13. 13
    Sprinkle with the garnish.