Gravlax

Directions

1. 1
   Place the salmon on a plate.
2. 2
   Use tweezers, pincers, or needle-nose pliers to remove visible bones.
3. 3
   Mix all the remaining ingredients together and gently pack onto the fish.
4. 4
   Wrap the fish in plastic wrap and refrigerate at least 8 hours, or up to 12 hours.
5. 5
   Brush off the salt mixture, lightly rinse the fish, and pat dry with paper towels.
6. 6
   Dry the salmon in the refrigerator, uncovered, overnight.
7. 7
   To serve, cut the salmon into thin slices.
8. 8
   Wrapped in plastic, the uncut salmon will last up to 5 days refrigerated.
9. 9
   Slices will oxidize quickerthey should be eaten in 1 to 2 days.