1 whole salmon,
cut into two fillets
1/4 cup kosher salt
1/4 cup sugar
1 tablespoon freshly ground pepper
1 bunch dill sprigs, rinsed and patted dry
1/4 cup Tequila, optional
In a baking dish just large enough to hold
salmon, arrange 1 salmon fillet, skin side down. In a bowl, combine the
salt, sugar, and pepper. Scatter evenly over fillet. Scatter dill evenly
over salmon. Sprinkle Tequila over salmon, if desired. Top with the
other half of the salmon, skin side up. Cover with plastic wrap and
weight with a plate and brick or heavy cans. Chill for 48 hours. Scrape
away dill and seasonings and pat dry with paper towels. Slice thinly and
serve on dark bread.
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