Broiled Gravlax With Mustard Sauce

Ingredients

• 2 (1 1/2 lb)  salmon fillets
• 1 bunch dill weed
• 1/4 cup granulated sugar
• 2 tablespoons salt
• 1/2 teaspoon white peppercorns, crushed
• 1/4 cup dijon-style mustard
• 1/4 cup vegetable oil
• 2 tablespoons granulated sugar
• 2 tablespoons vinegar
• 1 dash salt
• 2 tablespoons dill weed, minced

Directions

1. 1

   Place half of fish (1 fillet), skin side down, in ungreased 13 x 9-inch baking dish.

2. 2

   Arrange dill weed on fish.

3. 3

   Mix sugar, salt and peppercorns.

4. 4

   Sprinkle evenly over dill weed.

5. 5

   Top with other half of fish, skin side up. Cover dish loosely with aluminum foil.

6. 6

   Weight fish with 2 or 3 unopened cans. Refrigerate, turning fish every 12 hours, for 2 days.

7. 7

   Pour off all liquid as it accumulates around fish.

8. 8

   Set oven to broil or 550 degrees F.

9. 9

   Remove dill weed; pat fish dry.

10. 10

    Cut fish into serving pieces.

11. 11

    Broil skin side down with tops about 4 inches from heat until fish flakes easily with fork, 10 to 12 minutes.

12. 12

    To prepare mustard sauce (with last 6 ingredients):.

13. 13

    Beat all ingredients except dill weed with wire whisk.

14. 14

    Stir in dill weed.