Gravlax is one of the easiest things you’ll ever make. It is, quite simply, uncooked salmon that is usually cured with a mixture of sugar, salt, and fresh dill. One time, a few years ago, I came home with a gorgeous side of salmon, but I had forgotten to buy the dill. It was late, and I couldn’t get back to the store before I had to get the salmon started, so I just made it without the dill. When I served the gravlax a few days later, my daughter said it was the best one yet. So, I’ve eliminated the dill from my recipe.

Make sure to buy only the freshest, “sushi grade” salmon. When in doubt, tell the person behind the counter that you’re not cooking it but curing it yourself, and ask if the fish they have in the case is suitable for home curing. A good fishmonger will give you an honest answer. (If the answer is “no,” then wait and make the gravlax another time.)