Cured Salmon

Cut the salmon fillet in half crosswise.

In a small bowl, mix together the salt and sugar to create the curing mixture.

Place one half of the salmon, skin-side down, into a glass container or dish.

Sprinkle about half of the salt and sugar mixture evenly over the surface of the salmon.

Place the second half of the salmon on top, skin-side up, so the flesh is touching.

Sprinkle the remaining curing mixture over the top piece of salmon.

Cover the container and refrigerate for two days to cure.

After two days, remove the salmon from the refrigerator and rinse it thoroughly with cold water to remove the cure.

Pat the salmon completely dry with paper towels.

To remove the skin, place the salmon on a cutting board. Make a cut down the middle of the fillet, but do not cut all the way through the skin.

Holding the skin taut, carefully slide your knife between the flesh and the skin to separate them. Repeat on the other side.

Slice the cured salmon as desired and store in an airtight container in the refrigerator.