BAKED CURED SALMON

2 center-cut, best-quality fresh salmon fillets
(1 pound each) of equal size and shape, skin left on
3/4 cup sugar
1/4 cup coarse salt
1 tablespoon white peppercorns, coarsely crushed
1 large bunch dill (about 2 ounces), coarsely chopped,
with some whole sprigs reserved for garnish

1. Wipe the fillets with a damp paper towel and remove any small bones with tweezers.

2. Combine the sugar, salt and pepper in a small bowl. In the bottom of a nonreactive baking dish just large enough to hold the salmon in 2 layers. sprinkle a third of the sugar mixture. Cover with a third of the chopped dill. Lay one salmon fillet, skin-side down. on top of the dill. Sprinkle with half of the remaining sugar mixture and rub it into the salmon well. Sprinkle with half of the remaining chopped dill and cover with the second fillet, skin-side up. Sprinkle with the remaining sugar mixture, then the remaining dill.

3. To cure the salmon: Cover tightly with plastic wrap, then a sheet of foil. Place a cutting board and several heavy cans or a brick on top to weigh the salmon down; liquid will form inside the wrap. Marinate in the refrigerator for 36 to 48 hours, turning every 12 hours to distribute the curing liquid.

4. Remove salmon from liquid scraping off any excess. Preheat oven to 350 degrees F. Bake salmon on a foil-lined baking sheet, skin-side down, for 15 minutes. Garnish with dill sprigs.

Serves 6.