Gravlax

Directions

1. 1
   Rinse the fish and pat dry.
2. 2
   Combine the salt, sugar and pepper.
3. 3
   Divide half the salt mixture between the two fillets, rubbing into cut sides.
4. 4
   Turn fish and use any remaining salt mixture to rub on the skin sides.
5. 5
   Place one fillet skin side down in a Ziploc bag.
6. 6
   Top with half the dill and all the onion.
7. 7
   Top this with the remaining dill and the other fillet, cut side down.
8. 8
   Seal the bag, pressing out the air.
9. 9
   Place bag in a bowl; top with a small plate and weigh it down with a couple of 1-lb cans or jars.
10. 10
    Refrigerate for 48 hours, turning once or twice a day.
11. 11
    When ready to serve, discard dill and onion (or keep the onion - see note above) and pour off the accumulated moisture (there will be a lot of it - do NOT drain this off before the 48-hour period is over because that's the stuff the salmon's curing in).
12. 12
    Slice thinly on an angle.