Ingredients: 2 pkgs Coleson's Catch Salmon Fillets 1/4 cup salt 1/2 cup sugar 1 bunch fresh dill, chopped 2 tsp. white pepper Sauce: 5 Tbsp oil 2 Tbsp champagne vinegar 2 Tbsp sugar 2/3 tsp salt 5 Tbsp Dijon mustard 5 Tbsp minced fresh dillCooking Instructions: Mix salt, sugar, and pepper. Place half the salmon, skin side down, in a glass or stainless steel pan and sprinkle half the mixture over the flesh of the salmon. Spread the dill over the salmon. Sprinkle the other half of the mixture over the remaining salmon flesh, and quickly flip it over top of the salmon in the dish. The skin side should be up, the two flesh sides together. If the pieces do not match in shape, place the thick side against the thin side. Cover the fish with a piece of plastic and then foil. Place a light weight, such as a cutting board, on top and refrigerate. The salmon will release liquid during the next 48 hours; drain off. Turn the salmon twice a day. Serving Suggestions: To serve, cut into thin slices and cut off the skin (like lox). Serve with the sauce. Make the sauce by blending all ingredients except dill. Stir in the dill. Additional Comments: Gravlox will keep for two weeks.