Gravlax - Swedish Cured Salmon

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1. 1Step 1: Cut the salmon in half cross-wise to get two square-ish pieces.
2. 2Step 2: Mix sugar, salt, fennel and pepper together. Rinse and dry dill sprigs, leaving them intact.
3. 3Step 3: Lay one skin-side-down into a glass loaf pan or other non-reactive dish at least 2″ deep.
4. 4Step 4: Sprinkle evenly with half the salt mix, spread the dill sprigs over, sprinkle with remaining salt.
5. 5Step 5: Lay the other piece of salmon on top, skin-side-up to make a “sandwich”.
6. 6Step 6: Cover with plastic wrap and fit a tupperware or other container inside the loaf pan. Fill it with a heavy can or jar to weigh the fish down.
7. 7Step 7: Refrigerate 3-4 days, turning the “salmon sandwich” every 12 hours or so. Every 16 hours is okay, too. After only the first day, there will be quite a bit of brine accumulated in the dish. Leave it there until serving time.
8. 8Step 8: Eat after 3-4 days and store leftover gravlax sans brine in an airtight container.