Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut fresh salmon in half lengthwise and remove bones. place one-half in shallow dish. sprinkle with dill. combine salt, sugar and pepper. sprinkle on fish evenly. place other half on top, skin side up. cover with foil, set a plate on top of foil and weight on top of the plate (food cans are good weights). refrigerate 2 to 3 days. to serve: scrape dill and seasonings away. slice salmon thinly on diagonal. serve with crackers or rye bread

Target recipe: lay a large sheet of plastic wrap over the dish. mix rub ingredients in a small bowl-- if using fresh dill, chop it up and rub it on the fish first. lay fish, skin side down, on the lined dish, evenly spread rub over fish, with more in the thicker areas of the fillet. wrap plastic up and over the fish. place second dish on top, place weight on top of second dish. refrigerate for 48-72 hrs. check every 12 hrs or so to see if dish needs to be drained. (some fish oil will seep out of the package). remove fish from package, scrape off remaining rub, cut into very thin slices across the bias, stopping at the skin. serve with bagels, horseradish cream dressing, capers, more dill, greens, vinagerette, honey mustard, bread rounds, etc.