You will need the following to make sugar and salt cured salmon or gravlax:
2 center cuts of fresh salmon, about 3 lbs
1 large bunch of dill
1/2 cup kosher salt
1/2 cup granulated sugar
2 T crushed peppercorns
1 T whole fennel seeds
Step by Step Directions:
Place the two cuts of salmon in a baking dish. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl and pour evenly over the salmon.
Wash and shake dry the dill and place it on top of one cut of salmon.
Put one cut of salmon on top of the other skin side up.
Cover the dish with aluminum foil. Place some cans of food on top to weigh the salmon down. Refrigerate for a least 2 days, turning it every 12 hours and basting with the liquid that collects in dish.
On the third day lay each piece flat on a cutting board, remove the dill, and slice in long thin slices. Serve with crusty bread and Philadelphia Pineapple Cream Cheese Spread!!!