Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for the gravlax: crush the dill with the coarse salt and add the brown sugar. sprinkle the salmon fillets with the szechuan peppercorns. cover with the dill mixture and splash with vodka. sandwich the fillets together, tail-to-tail, and cover with plastic wrap. cover the salmon with another plate and something that weighs about a pound. refrigerate for 24 hours. after that time, the flesh will have lost its translucence. rinse under cold water and pat dry. for the mustard sauce: combine the mustard, brown sugar and lemon juice. slowly whisk in the olive oil and stir in the chopped dill and grated horseradish to taste. slice the gravlax thinly on the bias and without the skin. serve with crackers and the mustard sauce.

Target 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