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1
Combine the salt, peppercorns, dill, sugar, and zest in a medium-size mixing bowl.
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2
Mix well.
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3
Lay a piece of plastic wrap twice the size of the salmon on a flat surface.
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4
Cross another piece of plastic of the same size over the first piece horizontally.
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5
Place the salmon in the center of the pieces of plastic wrap, with the skin side down.
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6
Spoon the seasoning mixture over the top and sides of the salmon.
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7
Using your fingers, spread the mixture evenly over the salmon.
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8
No part of the flesh of the fish should be exposed.
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9
With the palm of your hand, gently press the mixture into the salmon.
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10
Fold the 2 pieces of plastic wrap very tightly around the salmon, folding in the ends securely.
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11
Wrap the salmon a second time with another large piece of plastic.
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12
Place the wrapped salmon in shallow glass baking dish.
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13
Top the salmon with another baking dish.
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14
Place 2 heavy cans or 2 clean, wrapped bricks on the baking sheet to weight the salmon.
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15
Refrigerate for 24 to 30 hours, depending upon the thickness of the fish.
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16
Remove from the refrigerator and unwrap the salmon carefully.
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17
Discard the wrap and scrape off the seasoning mixture.
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18
Rinse the salmon under cold water to remove the seasoning mixture.
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19
Pat dry.
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20
To serve, remove 2 inches from the tail of the salmon.
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21
Slice the salmon, at an angle, into paper-thin slices.
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22
Serve with accompaniments.
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23
In a large container with an airtight closure, place 1/2 of the sugar.
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24
Add the bean quarters and cover with the remaining 2 cups of sugar.
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25
Close tightly.
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26
Place in a cool, dark place.
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27
Twice a day shake the container to distribute the vanilla essence.
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28
Continue the process for at least 1 week and up to 3 weeks.
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29
Replace the sugar as it is used.
