Pickled Salmon

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Ingredients:
1-2 pound	salmon, tail filet
1 tablespoon	sugar
	Dillweed
2 tablespoons	coarse salt
1 teaspoon	black pepper

Directions:

Clean and pat dry the filet of salmon.
Mix the dry ingredients together.
Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt mixture; turn the piece over and rub the flesh with the rest of the salt. Sprinkle lavishly with dill. Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board. Refrigerate for at least 12 hours or up to three days.
To serve, slice thinly on the diagonal and arrange on rye or dark brown bread.

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