Gravlax With Honey-Dijon Sauce

1. 1

   Remove small bones from salmon with tweezers. Rinse salmon with aquavit.

2. 2

   Combine sugar and next 3 ingredients. Pour half of sugar mixture into a 13- by 9-inch baking dish. Place salmon fillet over sugar mixture, skin side down; top with remaining sugar mixture and dillweed sprigs. Cover with plastic wrap. Place another 13- by 9-inch baking dish over plastic wrap. Fill with heavy cans. Chill 24 to 48 hours. Turn fillet every 12 hours, draining off any liquid that collects and replacing weights.

3. 3

   Rinse coating from salmon; pat dry. Slice thinly, starting at the tail. Serve on toasted French bread with Honey-Dijon Sauce. Garnish, if desired.

* Per serving · 4 servings · Values may vary.

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