10419 Mon Sep 21 09:18:00 -0700 2009 Mon Sep 21 20:44:04 -0700 2009 Licensed http://www.chow.com/recipes/10419 Tue, 22 Sep 2009 03:44:04 GMT Dill adds fresh flavor to this cured fish Dill adds fresh flavor to this cured fish. Dill adds fresh flavor to this cured fish.

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Combine 1/4 cup kosher salt, 3 tablespoons light brown sugar, 2 teaspoons crushed coriander, 1 teaspoon crushed white pepper, 1 large bunch chopped dill including tender stems, and 2 tablespoons aquavit or vodka.

Spread this seasoning mixture over both sides of 1 skin-on fillet of salmon, about 3 pounds. Wrap in plastic, weight with a board and a heavy can, and place inside a pan to contain the drippings.

Cure the salmon in the refrigerator for 2 to 3 days, turning over and reweighing every day. Continue curing in the refrigerator. The salmon is ready when firm to the touch.

Drain and wipe off excess coating. Slice thinly and accompany with Mustard-Dill Sauce: Whisk together 1/4 cup Dijon mustard, 1/4 cup vegetable oil, 1/4 cup finely chopped dill, 3 tablespoons sugar, and 2 tablespoons cider vinegar.

]]> http://www.chow.com Aliza Green 53 Starter For the gravlax::

]]> 301 1/4 cup kosher salt

]]> 298 3 tablespoons light brown sugar

]]> 282 2 teaspoons crushed coriander

]]> 305 1 teaspoon crushed white pepper

]]> 142 1 large bunch chopped dill including tender stems

]]> 476 2 tablespoons aquavit or vodka

]]> For the mustard-dill sauce::

]]> 310 1/4 cup Dijon mustard

]]> 1/4 cup vegetable oil

]]> 142 1/4 cup finely chopped dill

]]> 298 3 tablespoons sugar

]]> 2 tablespoons cider vinegar

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