Gravlax made with wild caught Alaskan salmon. For a 2 lb piece of fish, soak in sea salt water for 10 mins while combining this in approximates: 4 tablespoons sea salt and 1 tablespoon of sugar, up to 1 tsp of dried herbs - coriander, dill.. I used crushed mustard seeds (use mortar and pestle), cracked pepper.. All herbs optional.
Layer glass dish with dill and fennel fronds. Cover skin side of fish with salt sugar mixture and place skin side down on dill. Cover top side of fish with salt sugar.... And a thick layer of dill and fennel fronds. Press with hands. Cover dish loosely with plastic wrap and weight down with heavy cans or a foil covered brick. Put in fridge for 2-3 days - uncover the fish and flip it.
Recover with the same wilted (by now!) herbs. Place back in fridge covered with plastic and the weight for one more day. When you can't wait any longer, take out of fridge, clean off fish, pat dry with a paper towel, slice thinly on the bias. Serve with ... (Wait for next post in 3 days!)