Marinated Salmon In Dill
|Fresh salmon||3 Pound, cleaned and scaled (Center Cut)|
|Fresh dill||1 1⁄4 Bunch (125 gm) (Large Size)|
|Salt||1⁄4 Cup (4 tbs) (Preferably Coarse Salt)|
|Sugar||1⁄4 Cup (4 tbs)|
|Crushed white pepper||2 Tablespoon|
Cut the fish in half lengthwise, and remove the backbone and small bones.
Place half of the fish, skin-side-down, in a glass baking dish or casserole.
Wash and shake dry the dill and place it on top of the fish.
Combine the rest of the ingredients in a bowl and sprinkle this mixture over the dill, covering the whole piece of salmon.
Place the other half of the fish, skin-side-up, on the top.
Cover the fish with aluminum foil; on top of that place a platter holding 3 or 4 cans to make weight.
Refrigerate the fish like this for 48 hours.
Morning and evening during this period, turn the fish over and baste it with the liquid that accumulates.
Separate the halves of fish and baste inside as well.
Put the platter with weights back in the refrigerator each time.
When ready to serve, remove the fish from its marinade, scrape away the seasonings, and pat it dry with paper towels.
Slice each half of the fish, skin-side-down, on the diagonal, removing the slice from the skin.