Gravlax

Use salmon filets, not steaks. If you're not doing an entire side at once, get two smaller filets that are the same size. For salt, sea salt is preferred, but whatever you use should be finely ground. Do not use kosher salt, as the recipe will end up under-salted. Dlll must be fresh, not dried. Use fresh lime slices, not lime juice.

Rinse the filet gently and pat it mostly dry with a paper towel. If there's a very thin part on one side (the belly), trim it off.

If you bought a single filet, cut it in half as precisely as you can.

Place a layer of plastic wrap on top of the plate or plastic tray that you'll be curing the gravlax on. Place the salmon filets on the plate or tray.

Shake the salt and sugar over the thick parts of the filet. Don't try to go all the way to the edge: it'll soak through as it cures. Use more salt and sugar on the thick end of the filets, and less on the thin end.

Mince the dill and distribute half over one of the filets.

Cut two thin lime slices. Dice the slices and put them on top of the filet with the dill. It is important that the lime bits don't touch the fish, or they'll make little white acid burns. This is why you can't use lime juice.

Distribute the remaining minced dill over the top of the filet with the lime.

Make a big salmon sandwich by placing the non-dilled filet over the dilled one, skin side out.

Wrap the filets as tightly as you can in the layer of plastic wrap you put under them.

Wrap the filets in at least two more layers of plastic: one around, one lengthwise. Wrap as tightly as you can: you want the filets to be touching each other at all points, with no air space. The easiest way is to lay a big sheet of plastic wrap out on the table and roll the filets up. Then another, etc.

Put the filets in the refrigerator. Make sure they're on the plate or tray, because they'll leak no matter how well you've wrapped them.

Leave them in the refrigerator for 48 hours. Flip the assembly morning and evening.

Curing time is not exact. It's OK after 36 hours, although not quite as tasty, and up to 3 days is OK, although the flavor won't change.

After curing is complete, unwrap and scrape the dill and lime debris off the top. It's OK to leave bits of dill scattered; it adds to the flavor.

Slice the gravlax as thinly as you can. For best results, slice diagonally so that you get the largest slices possible.

It's traditional to serve gravlax with a dill and mustard sauce, but a garlic aioli works well also, on a crisp or rustic bread. You can top it with a squeeze of lemon, a few capers, and some white pepper if desired.