Gravlax

Directions

1. 1
   Mix together the salt, sugar, and dill.
2. 2
   Put the salmon, skin side down, on a large sheet of plastic wrap.
3. 3
   Cover the flesh side of the salmon with the salt mixture, being sure to coat it completely (there will be lots of salt mix; just pile it in there).
4. 4
   Wrap the fish well.
5. 5
   If the air temperature is below 70F and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more.
6. 6
   Otherwise, refrigerate immediately for about 36 hours.
7. 7
   Unwrap the salmon and rinse off the cure.
8. 8
   Dry, then slice on the bias.
9. 9
   Serve plain or with lemon wedges, creme fraiche, sour cream, or a light vinaigrette.
10. 10
    Low-Salt Gravlax: Use 1/2 cup salt and 1/4 cup sugar.
11. 11
    Combine a couple of chopped bay leaves, 1/4 cup minced shallot, and 1 teaspoon cracked black pepper with the dill.
12. 12
    Refrigerate for 48 hours and proceed as directed.
13. 13
    Citrus Gravlax: Use 1 cup each salt and sugar, combined with the grated zests of 2 oranges, 2 lemons, 2 limes, and 2 grapefruit, 2 tablespoons juniper berries; 1 tablespoon cracked coriander seeds; and 1 bunch of dill, stems and all.
14. 14
    Marinate for 12 to 24 hours.