The Minimalist's Gravlax

1. 1

   Mix together the salt, sugar and dill.

2. 2

   Place the salmon, skin side down, on a large sheet of plastic wrap.

3. 3

   Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.

4. 4

   (There will be lots of salt mix; just pile it on.)

5. 5

   Wrap the fish well.

6. 6

   If the temperature is below 70 degrees, and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more.

7. 7

   Otherwise, refrigerate immediately for about 36 hours.

8. 8

   Unwrap the salmon, and rinse off the cure.

9. 9

   Dry, then slice on the bias.

10. 10

    Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.