The Minimalist's Gravlax

• 1 cup salt
• 2 cups sugar
• 1 bunch dill, stems and all, chopped
• 1 2- to 3-pound fillet of salmon, pin bones removed

1. Mix together the salt, sugar and dill.
2. Place the salmon, skin side down, on a large sheet of plastic wrap.
3. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.
4. (There will be lots of salt mix; just pile it on.)
5. Wrap the fish well.
6. If the temperature is below 70 degrees, and it is not too inconvenient, let it rest outside the refrigerator for about 6 hours, then refrigerate for 18 to 24 hours more.
7. Otherwise, refrigerate immediately for about 36 hours.
8. Unwrap the salmon, and rinse off the cure.
9. Dry, then slice on the bias.
10. Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.

salt, sugar, dill, fillet of salmon

Taken from cooking.nytimes.com/recipes/8863 (may not work)