| 1 | Place ?of the fish, skin side down, is a deep-glass dish. |
| 2 | Spread dill over the fish. |
| 3 | Sprinkle dry ingredients over dill. |
| 4 | Top with matching other half of fish, skin side up. |
| 5 | Cover with foil and weigh with a large board and a five lb weight. |
| 6 | (i use a heavy book over a platter) refrigerate for 48 to 72 hours -, turning the salmon and basting every twelve hours with the accumulated juices. |
| 7 | To serve, remove the fish from the marinade, scrape away the dill and spices, pat dry. |
| 8 | Slice salmon thinly on the diagonal and serve. |
| 9 | Goes well with black bread, bagels or what you prefer. |
| 10 | Garnish with wedges of lemon and whole black pepper. |
| 11 | I have made this often and if you like lox, it is a healthy substitute. |
| 12 | You know what"s in it. |
| 13 | Recipe is from the silver palate, authors;julie russo and shiela lukins. |
| 14 | I hope you enjoy it. |
| 15 | This sliced as an appetizer and it is not fattening and is another comfort food for me. |
| 16 | Easy on the bagels; ?bagel is = to 1 ww brd exchang |
