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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.
- Serving Size 1/8 of recipe
- Calories 272
- Carbohydrate Content 10 g
- Cholesterol Content 51 mg
- Fat Content 14 g
- Fiber Content 0 g
- Protein Content 25 g
- Saturated Fat Content 2 g
- Sodium Content 547 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 8 g
- Polyunsaturated Fat Content 3 g