In this recipe the fish a little undercooked, but if the immune system is in any way impaired, cook the fish until it is well done, or light pink all the way up.... Eat this Grilled Gravlax hot or cold. This dish is included in the ‘Quick and Easy’ category because its preparation is very easy. But plan ahead, let the fish sit as long as possible in the herbs. If on chemo, see Chef Tips.
In a bowl, mix the salt, sugar and pepper together. In a glass dish large enough to hold the salmon, line the bottom with ½ of the chopped dill. Sprinkle ½ of the salt mixture over the dill, then place the salmon on top, skin side up. Sprinkle the remaining salt mixture and dill over the salmon.
Cover with plastic wrap, then place weights over the salmon. You can use anything you have around the kitchen, cans or water bottles. Let the fish marinate for 4-12 hours in the refrigerator.
Heat an indoor grill pan or outdoor barbeque.
Wipe the salmon clean, then place the skin side down on the hot grill. Cook until the fish is light pink halfway up and deep pink at the tip, the skin will be blackened. For well-done salmon, transfer to a preheated 375 oven and cook for 5-7 minutes. Cut into thin slices and serve with a drizzle of Mustard Dill Sauce.
When receiving chemo treatment, it’s very important to keep strong cooking smells to a minimum. Cooking smells, especially from oily fish like salmon, often prove nauseating when feeling ill from chemo, and can put someone going through chemo off eating the food associated with them for years afterwards. This dish can be very pungent if cooked indoors, so if on chemo and enjoy eating salmon, either cook it outside, or just wait until feeling better before cooking it inside.