Recipe for cooking broiled gravlax with mustard sauce

Recipes from Norway, Sweden and Finland :: Scandinavian Main Dish Seafood

1 (3 pound) center-cut salmon fillet or
    2 (1 1/2 pound) salmon fillets
1 bunch dill weed
1/4 c. sugar
2 Tbsp. salt
1/2 tsp. white peppercorns, crushed
Mustard Sauce

If using 1 fillet, cut crosswise into halves. Place half of fish, skin side down, in ungreased 13 x 9-in. baking dish. Arrange dill weed on fish. Mix sugar, salt and peppercorns. Sprinkle and distribute in an even way over dill weed. Top with other half of fish, skin side up. Cover dish loosely with aluminum foil. Weight fish with 2 or 3 unopened cans. Refrigerate, turning fish every 12 hours, for 2 days. Pour off all liquid as it accumulates around fish.

Set oven to broil or 550 degrees fahrenheit. Remove dill weed; pat fish dry. Cut fish into serving pieces. Broil skin side down with tops about 4 in. from heat until fish flakes easily with fork, 10 to 12 mins.

Serve with Mustard Sauce.

Yields 8 to 10 servings.

Mustard Sauce
1/4 c. Dijon-style mustard
1/4 c. canola (or other vegetable) oil
2 Tbsp. sugar
2 Tbsp. vinegar
Dash of salt
2 Tbsp. minced dill weed

Beat all ingredients except dill weed with wire whisk. Stir in dill weed.