Homemade Cured Salmon / Gravlax

Homemade Cured Salmon / Gravlax

Ingredients

1 1/2-pounds salmon fillet (1 piece)

1/2 cup light brown sugar

2/3 cup coarse kosher salt

1 tablespoon cracked black pepper

3/4 cup fresh dill

Directions

In a small bowl combine the black pepper with the salt and brown sugar.  Place two large pieces of plastic wrap on a large cutting board or your counter. The pieces should overlap a bit so the salmon can easily be wrapped. Spread half of the salt/ sugar/ pepper mixture as well as half of the dill on the plastic wrap and place the salmon (skin side down) on top of it. Spread the other half of the salt/sugar mixture on top of the salmon. Top with the leftover dill. Wrap nice and tight in the plastic wrap. To avoid getting of the juices in your refrigerator put the wrapped salmon in a container. Put something flat, like a cutting board, or another dish on top and weigh it down with something heavy. You can use a cast iron pan or big heavy cans you might have in your pantry or even a brick. Whatever you have around the house. Put in the refrigerator for 12 hours. Turn and refrigerate for an additional 12 hours. Turn again and refrigerate for an additional 12 hours. After 48 hours remove the Salmon from the refrigerator. Rinse and dry. Slice the salmon thinly on an angle and serve however you please. Do not cut through the skin. I like to serve the salmon on toasted bagels with cream cheese and thinly sliced red onions.