Gravlax (Pickled Fresh Salmon)

• 3 lbs fresh salmon
• 1 large bunch dill or 1 large dill weed
• 14 cup kosher salt
• 14 cup sugar
• 2 tablespoons crushed white peppercorns or 2 tablespoons black peppercorns

1. Cut salmon in half lengthwise and bone.
2. Place 1/2 of fish, skin side down in deep glass, enamel or stainless steel baking dish.
3. Place dill on fish.
4. Combine salt, sugar, and peppercorns; sprinkle evenly over fish.
5. Top with other 1/2 of fish, skin side up.
6. Cover with foil, and set a platter slightly larger than the fish on top.
7. Place 3-4 cans of food on the platter to make a weight.
8. Keep in refrigerator 48 hours or up to 3 days, turning the fish every 12 hours, basting inside and out with the marinade that forms.
9. When finished, scrape seasonings off fish, remove it from the marinade, and pat dry with paper towels.
10. Place the skin side down on serving board and slice thinly on the diagonal, detaching each slice from skin.
11. Serve with crackers or as an appetizer.
12. Also delicious on a bagel with cream cheese.

salmon, dill, kosher salt, sugar, white peppercorns

Taken from www.food.com/recipe/gravlax-pickled-fresh-salmon-357254 (may not work)