Crazy, but true.
I had no idea how easy it was to make home cured gravlax.
Season two salmon filets with generous amounts of salt, sugar, cracked black pepper, and fresh dill
sandwich together (skins facing out), wrap with surround wrap, put in dish with something heavy on top (I used a cutting board and a pot of beans) and turn every 12 hours for 4 days in fridge.
Seriously, the best gravlax I've ever eaten.
It had the most subtle flavor of saltwater and dill.