“GO FISH,” 8” x 10”, monotype, 2012

Javan, Marjorie


2 salmon fillets
¼ cup kosher salt
¼ cup sugar
2 teaspoons ground white pepper (optional)
2 large bunches dill
Mix salt, sugar and pepper. Line a non-reactive dish with plastic
wrap, overlapping the sides. Lay ¼ of the dill in the bottom;
sprinkle with ¼ of the sugar/salt mixture.
Place one fillet skin side down. Add ½ of the sugar/salt and ½ of
the dill. Lay the second fillet skin side up. Spread remaining sugar/
salt and dill over it.
Wrap salmon tightly in 2 layers of plastic; place in dish. Fit a board
or flat dish over the salmon and weigh it down with cans or bricks
covered in aluminum foil.
Refrigerate 2 to 3 days, turning salmon each day. When ready to
serve, discard dill. Wash filets with cold water; dry with paper
towels. Cut in thin strips on the bias. Serve with lemon slices and