Grav- Lux cold cured salmon

[puddlejumper]

This a very simple easy way to prepare salmon similar to lox with bagels. My preference is to slice the prepared salmon paper thin and dip in a dill dijon sauce, " So Delicious".
Step 1] Mix together the salt cure, compleatly cover the meat side of the fish filet with the salt cure and place another pan or plate on top of filet with 5 to 10# of weight on the plate or pan to push the cure into the fish. Let sit in refrigeration for up to 2 days .
Step 2 ] Remove salmon from the pan , rince of excess cure in cold water , then place salmon skin side down in shallow dish and marinade with white wine for 1 hour. Filets are now cured , will last up to 3 weeks in refrigeration.
THE CURE
1/2 cup red sea salt or kosher salt.
1/2 cup pure sugar
1tsp Black Pepper
3 tbsp dry dill

Dill Dijon Dressing

1/4 cup safflower oil
2 tbsp Dijon mustard
1/4 cup honey
2 tbsp fresh lemon juice
3 tbsp Fresh chopped dill

Method: mix mustard and lemon juice in bowl with a fine wire whisk , and whisk in oil at a slow drizzle then add honey and dill.