Instructions

1. In a bowl, mix the sea salt, sugar, crushed black peppercorns, chopped dill, and lemon zest together.
2. Place half of the curing mixture in a shallow dish where the salmon will fit snugly.
3. Lay the salmon fillet skin side down on top of the curing mix.
4. Cover the salmon completely with the remaining curing mixture.
5. Wrap the dish tightly with plastic wrap and place a weight on top to press the salmon down.
6. Refrigerate for 48 hours, turning the salmon halfway through the curing time.
7. After 48 hours, remove the salmon from the curing mix, rinse it under cold water, and pat dry with paper towels.
8. Slice the cured salmon thinly to serve.
9. Drizzle olive oil over the slices and garnish with capers and fresh dill sprigs, if desired.

Equipment

1. Shallow dish
2. Plastic wrap
3. Weight (e.g., a plate or a heavy can)
4. Knife for slicing
5. Serving platter

Nutrients

• Calories: 250 kcal per serving
• Protein: 35 g
• Fat: 12 g
• Carbohydrates: 5 g
• Sodium: 700 mg