1 pound Sushi Grade Salmon
3 tablespoon Kosher Salt
1 tablespoon + 1 teaspoon Sugar
1 tablespoon Black Ground Pepper
1/2 cup Fresh Dill
In a small bowl, mix together salt, sugar, and pepper. Cut salmon so you would have two same size pieces. Rub seasoning all over the fish, very well, just not on the skin. Make sure all the seasoning goes on the fish. Next, make sandwich out of the fish, flesh to flesh, and placing dill in between the two pieces.
Wrap really tightly the sandwich in plastic wrap. Place it in a container and put something heavy over the top to create pressure.
Leave it in the refrigerator for three days, flipping the sandwich once a day.
After three days, remove the plastic wrap. Using your hands take the dill off the salmon. Thinly slice and enjoy!!!
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