Marian Burros's Gravlax

• 2 pounds center-cut fresh salmon
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 tablespoons coarsely ground black pepper
• 2 large bunches dill
• 2 lemons, sliced for garnish
• Mustard sauce (see recipe)

1. Split fish into two halves.
2. Remove all bones.
3. Wash and wipe skin.
4. Combine sugar, salt and pepper and sprinkle over fish flesh.
5. Coarsely chop one bunch of dill and sprinkle over fish.
6. Place the two salmon halves, flesh side together, in an enamel or glass container and wrap tightly with plastic wrap and aluminum foil.
7. Place a brick or other heavy weight on top of salmon and refrigerate 3 to 4 days, turning salmon occasionally.
8. To serve, remove and discard dill and scrape off seasonings.
9. Slice salmon thinly and garnish with remaining bunch of fresh dill (reserving a heaping tablespoon to use in mustard sauce) and lemon.
10. Serve with mustard sauce.

center, sugar, salt, ground black pepper, dill, lemons, sauce

Taken from cooking.nytimes.com/recipes/1477 (may not work)