Mark Bittman's Gravlax

1. 1

   Fillet the salmon or have the fishmonger do it; the fish need not be scaled.

2. 2

   Lay both halves, skin side down, on a plate.

3. 3

   Toss together the salt, brown sugar and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits.

4. 4

   Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap.

5. 5

   Cover the sandwich with another plate and top with something that weighs a couple of pounds -- some unopened cans, for example.

6. 6

   Refrigerate.

7. 7

   Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices.

8. 8

   When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.