Gravlax, Japanese Cabbage Salad

Gravlax

Salmon fillet (2-3 pounds)
1/4 cup salt
1/2 cup sugar
1 large bunch dill

Place plastic wrap in an oblong casserole dish large enough to hold salmon. Use one piece of wrap the length of the dish and one piece the width of the dish.

Combine salt and sugar and sprinkle half of this mixture on the bottom of the plastic-wrapped dish along with half of the dill. Place fish fillet on top. Sprinkle remaining salt/sugar on top of salmon along with the rest of the dill. Close plastic wrap over the fish.

Refrigerate for 24 hours. Unwrap and clean off salmon. Slice thinly.
Serve with mustard sauce, chopped purple onions and capers. Additionally, you can have mini-bagels and assorted cream cheeses.

Mustard Sauce

2 tablespoons mustard
1-2 tablespoon white vinegar
2-3 teaspoons sugar

Mix well. Serve as an accompaniment to the gravlax.

Roby's Japanese Cabbage Salad

1 head green cabbage
1 head purple cabbage
6 scallions, chopped
1/4 cup slivered toasted almonds
1/2 cup toasted sesame seeds

Dressing
1/3 cup canola oil
1/2 teaspoon toasted sesame oil
1 tablespoon soy sauce
1/3 cup sugar
1/4 cup rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Toast sesame seeds in pan until brown. Set aside to cool
Place first list of ingredients in a bowl. Combine dressing ingredients and toss with cabbage mixture right before serving.