SERVES 8. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 2 DAYS, 30 MINUTES. FISH
¼ cup coarse sea salt 1½ tbsp organic evaporated cane juice (aka organic sugar) 2 tsp black peppercorns, crushed 6 tbsp fresh dill 2 1-lb pieces skin-on wild salmon or artic char, patted dry dark rye and organic unsalted butter, optional
¼ cup raw honey ¼ cup Dijon mustard 1 tbsp white wine vinegar 1 tbsp fresh lemon juice
¼ cup extra-virgin olive oil 1/8 tsp each sea salt and ground black pepper
1. Prepare fish: In a bowl, combine coarse salt, cane juice and crushed peppercorns.
2. Spread 2 tbsp dill on bottom of a 7 x 11-inch non-metallic baking dish; spread one-fourth of salt mixture on top. Place 1 piece salmon, skin side down, on top. Spread with 2 tbsp dill and half of remaining salt mixture. Place remaining salmon fillet on top, flesh side down (skin side up). Spread with 2 tbsp more dill and remaining salt mixture.
3. Place a sheet of parchment over fish, then cover baking dish with plastic wrap. Place another baking dish on top and weigh it down with a few heavy cans. Refrigerate for at
least 2 days (up to 4 days), turning fish every 12 hours and basting with liquid that collects in dish. (NOTE: After 2 days, taste fish; it should be flavorful, slightly firmer than raw with a lox-like texture. The thicker the fish, the longer it needs in the salt mixture.)
4. Prepare sauce: In a bowl, whisk together honey, mustard, vinegar, and lemon juice. Drizzle in oil, whisking constantly. Season with salt and pepper.
5. Before serving, carefully scrape off excess salt mixture from fish. Cut into long, thin strips. Pile on buttered bread (if using). Serve with sauce.
PER SERVING (1/8 of recipe): Calories: 272, Total Fat: 14 g, Sat. Fat: 2 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 3 g, Carbs: 10 g, Fiber: 0 g, Sugars: 9 g, Protein: 25 g, Sodium: 547 mg, Cholesterol: 51 mg