Ginger Gravlax with Cilantro-Mustard Sauce

Ingredients

• 1 (1 1/2-pound) salmon fillet with skin attached
• 1 cup granulated sugar
• 1 cup kosher salt
• 1/4 cup ground ginger
• 1/4 cup coarsely ground black pepper
• Cilantro-Mustard Sauce
• Garnish: sprigs of fresh cilantro

Preparation

1. Remove small bones from salmon with tweezers; discard bones.
2. Stir together sugar and next 3 ingredients. Pour one-third of the mixture in a 13- x 9-inch baking dish. Place salmon fillet over sugar mixture, and top with remaining sugar mixture. Cover with heavy-duty plastic wrap. Place an 11- x 7-inch baking dish over salmon. Fill with heavy cans. Let stand 2 hours at room temperature. Remove weights and smaller dish; pour off liquid. Cover with heavy-duty plastic wrap; chill for 2 days.
3. Rinse coating from salmon; pat dry. Slice thinly, starting at tail end. Serve on toasted baguette slices with Cilantro-Mustard Sauce. Garnish, if desired.
4. Note: For toasted baguette slices, cut baguette into 1/4-inch slices, and place on a baking sheet. Bake at 350º for 3 to 4 minutes on each side or until lightly browned. Cool on wire racks.