An experiment with an old method of curing salmon. I used a nice piece of Silver (Coho) that had just arrived in town being vacuumed packed in AK. I cut it in half short-ways, added 1/4 cup of coarse sea salt, 2/3 cup of sugar, a generous cracking of black pepper, and then coated the flesh side with copious amounts of dried dill weed.
After placing flesh sides together, it all went into a vacuum sealed bag and sat in the fridge for three and a half days under pressure from lots of other leftovers. I flipped the bag each 24 hours.
For the accompanying sauce I used whole sour cream, capers, black pepper, juice of a lemon, a half of a diced red onion, and fresh dill to taste.
