Marinated salmon gravlax with mustard and dill

Ingredients

• 1 kg (2 lb) Atlantic salmon fillet, skin on
• 30 ml (2 Tbsp) sea salt
• 30 ml (2 Tbsp) white sugar
• 50 g (1 ¾ oz.) sprigs of dill
• Pepper to taste
• For the sauce:
• 45 ml (3 Tbsp) Dijon mustard
• 45 ml (3 Tbsp) dill
• 15 ml (1 Tbsp) red wine vinegar
• 15 ml (1 Tbsp) sugar
• 2 ml (½ tsp) salt
• 45 ml (3 Tbsp) olive oil
• Pepper to taste

Preparation

• Mix the salt, sugar and pepper and coat both sides of the fish with the mixture.
• Place the salmon in a glass or stainless steel dish, skin side down.
• Sprinkle with sprigs of dill and cover with plastic wrap.
• Cover the fish with a small board with a weight on top (to eliminate excess water).
• Refrigerate with the weight for one to two days, flipping the fish one time.
• Mix together all the ingredients for the sauce.
• Remove the dill from the salmon.
• Thinly slice and serve with the mustard sauce.