Gravlax

We've been meaning to try this and finally got around to it.  Didn't turn out to be too much cheaper than store bought gravlax, but it was super easy and fun to do on our own.  We used the Minimalist recipe from Mark Bittman.

Basically you start with a slice of salmon- ours was about a pound.  You coat it in sugar (2 cups), salt (1 cup), and dill, and leave it wrapped and weighted down in the refrigerator for 36 hours.  Rinse, slice, and that's it- it comes out bright orange and cured!