Citrus Cured Salmon Benedict
Combine the sugar and salt, then cover both sides of each fillet half with the mixture.
Wash and roughly chop the bunches of dill, stems and all. Sprinkle the flesh side of each fillet half with the dill, citrus zest and ground pepper.
Next, place one fillet half, flesh side up, in a dish just large enough to hold it. Place the chopped dill on top of this fillet, then cover with the second half, flesh side down.
Cover the dish lightly with plastic wrap and let marinate at room temperature until the sugar-salt mixture has melted into the fillet
Place a small pan or plate on top of the plastic wrap-covered gravlax. Weight the plate lightly, using a few rocks or canned items.
Refrigerate the weighted gravlax for at least 2 days (48 hours) and up to a week.
Every 12 hours, turn the fish over in the brining liquid that has accumulated in the bottom of the pan to ensure that all parts are evenly marinated. Re-cover with the plastic wrap and the weighted pan and return to the refrigerator
Remove the gravlax from the refrigerator. Scrape off most of the seasonings; pat dry with paper towels.
Using a sharp knife, cut the cured gravlax into paper-thin slices, pulling each slice away from the skin.
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