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1/2 bunch dill weed, chopped
4 oz. brown sugar
2 oz. sea salt
2 oz. soy sauce
1/4 tsp. juniper berries
10 oz. salmon fillet
Place all ingredients except salmon in blender or food processor; process until combined. Trim salmon fillet; remove pin bones. Place fillet skin-side down on cheesecloth; spread seasoning mixture over. Fold fillet in half; place in stainless-steel 2-in.-deep hotel pan. Place second hotel pan inside first so that bottom of second pan is directly on top of fish. Place 1 lb. weight in top pan. Let cure for 12 hours. Remove fish from pan; remove excess seasoning mix. Slice thinly.
4 oz. brown sugar
2 oz. sea salt
2 oz. soy sauce
1/4 tsp. juniper berries
10 oz. salmon fillet
Place all ingredients except salmon in blender or food processor; process until combined. Trim salmon fillet; remove pin bones. Place fillet skin-side down on cheesecloth; spread seasoning mixture over. Fold fillet in half; place in stainless-steel 2-in.-deep hotel pan. Place second hotel pan inside first so that bottom of second pan is directly on top of fish. Place 1 lb. weight in top pan. Let cure for 12 hours. Remove fish from pan; remove excess seasoning mix. Slice thinly.
