1/2 cup salt
1/2 cup sugar
4 Tbsp. dill or parsley, chopped finely
2 Tbsp. black pepper
2 large salmon (or tuna) fillets
Mix salt, sugar, dill, and pepper and thickly coat the “meat” side of both fillets. Place fillets together, skin sides out, meat sides in, and bind together with a string or a rubber band. Place in a resealable bag and keep cool for 24 hours, draining the juice several times. Open the bag and remove the salt mixture from the fillets. Wipe them with a damp cloth and brush lightly with olive oil.
Serve with A-1 Sauce, spicy mustard, or horseradish–or a combination of all three.
Tuna is a little tougher than salmon; the fish usually prepared as gravlax, so if you have a choice, use salmon. If you use tuna, slice the fillets thinly.
Place in a clean resealable bag, squeeze out the air, seal, and store in the fridge or another cool location onboard.