Gravlax

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.