Salt & Sugar Cured Salmon

from the everything sugar free cookbook comes this recipie!

• Ready In: 72 hrs
• Serves: 6-8
• Yields: 6-8 plates

Ingredients

• 3  lbs salmon fillets
• 1⁄3 cup kosher salt
• 1⁄2 cup sugar substitute
• 1  large  bunch dill weed
• 1  teaspoon pepper
• 1  inch gingerroot, peeled & chopped

Directions

1. place salmon in a glass baking dish.
2. combine remaing ingrediants in a seperate bowl.spread over the salmon.
3. cover with foil or plastic wrap.
4. refrigerate for 6 hours.turn the fish and fridge for 6 hours.
5. repeat process for 48 hours.
6. scrape off the salt mixture.
7. slice thinly.
8. serve on rye toast or crackers.