Salmon Gravlax

It's not Christmas in Norway without gravlax!

You will need:
two salmon fillets, similar in size, skin on (weighing about 3 lbs total)
large bunch fresh dill
1/4 cup Kosher (or pickling) salt
1/4 cup granulated sugar
2 tablespoons crushed black peppercorns
lemon wedges, for garnish

Lay both halves of fish on plate.
Sprinkle each fillet with black pepper.
Place one half of fish skin side down in glass dish. Top with dill.
Sprinkle salt and sugar over dill.
Top with other half of fish, skin-side up.
Cover with plastic wrap first, then foil.
Place a board and weight on top of the fish.
Refrigerate 72 hours, turning salmon and basting every 12 hours with accumulated juices.
Discard marinade. Lift away any excess dill remaining on fish.
Slice thinly on the diagonal.
Garnish with lemon wedges. Accompany with black bread.