***Gravlax (Swedish Dill Brined Salmon)

• Skin-on salmon filet
• Kosher salt
• Granulated sugar
• Freshly ground black pepper
• Dill

For every lb of salmon, use 2 Tbsp kosher salt, 2 Tbsp sugar, 2 tsp ground black pepper, and a handful of dill.

Cut the salmon into two equal pieces.

Place the first piece, skin side down, on a large piece of plastic wrap. Encrust it with half the spice mixture. Put the dill on top. Encrust the other piece of salmon (meat side) and place it on top. It should be like a dill/spice sandwich with salmon skin on the outside.

Tightly wrap in a couple layers of plastic wrap. Place in a container to catch any drips, and refrigerate for at least 48 hours, turning it over every 12 or so.

To serve, remove from the plastic wrap, discard the dill, and rinse well. Slice at an angle like cured lox. Keep refrigerated, and only cut slices as you need them. Vacuum seal leftovers if possible.

Makes 2 oz servings, roughly 125 calories each.

 http://www.cookingforengineers.com/recipe/132/Gravlax