2 salmon fillets, 3 to 3-1/2 pounds total, scaled and boned
1 bunch fresh dill, about 2 cups total
1/3 cup kosher salt
1 tablespoon sugar
2 tablespoons crushed black peppercorns
1 cup onions thinly, sliced
1 tablespoon whole juniper berries
1 tablespoon fresh lemon juice

Place one of the fillets skin side down in a non-reactive container. Wash the dill and chop coarsely then spread it over the salmon fillet.

In a bowl combine the remaining ingredients for the Gravlax and mix well, sprinkle the remaining ingredients over the dill.

Place the remaining salmon fillet skin side up on top of the first salmon fillet. Cover with a double layer of plastic wrap. Cover with weights such as a clean unfinished board topped with a brick or cans of food. Refrigerate. Every 12 hours, turn the salmon over and baste with the accumulated juices, be sure to baste between the fillets too.

Continue to refrigerate and baste for three days. When ready to serve, scrape off the dill and seasonings. Put the separated halves on a cutting board, skin side down. Slice the salmon very thin to serve.

Poster's Notes:
I tried this recipe and it came out great! I didn't use the juniper berries.

Posted by Arnold Goldstein

Nutritional Info Per Serving: N/A