Swedish Gravlax (Cured Salmon)

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1. 1Step 1: In a small bowl, mix together the salt, sugar, and ground black pepper.
2. 2Step 2: Rinse and pat dry the salmon fillet and lay it on a long piece of plastic wrap.
3. 3Step 3: Sprinkle all of the salt/sugar/pepper mixture on top of the salmon fillet.
4. 4Step 4: Lay the fresh dill on top and tightly (but gently) wrap the salmon so that there is no air inside.
5. 5Step 5: Place the salmon on a plate and refrigerate for two days.
6. 6Step 6: Unwrap the salmon and rinse off the salt and sugar and pat the fillet dry. Discard the dill.
7. 7Step 7: Using a sharp knife, slice the fillet diagonally so that you end up with the widest and longest cuts. Serve these slices by themselves, or on a cracker with capers, dill, and cheese.