Gravlax

Don’t buy a larger side of salmon; it won’t fit well in the bag. Serve sliced gravlax with lightly toasted rye bread.

1. Process onions in food processor until liquefied, about 4 minutes. Strain mixture through fine-mesh strainer to extract 2 cups of liquid, then stir in salt and sugar until dissolved. Stir in coarsely chopped dill and pepper.
2. Place salmon diagonally in 2-gallon zipper-lock bag and add onion mixture. Seal bag, removing any excess air, and lay fish skin side up on rimmed baking sheet. Place second baking sheet on top and set about 7 pounds of weight (such as heavy cans or bricks) on top. Refrigerate weighted fish until very firm, 12 to 18 hours.
3. Remove salmon from bag and pat dry with paper towels, removing any dill stems. Before serving, sprinkle minced dill over top and sides of salmon and slice very thin on bias. Serve with Onion Relish and/or Cilantro Cream. (Salmon can be wrapped in parchment paper, then plastic wrap, and refrigerated for up to 1 week.)