Smoked Salmon

3 lbs. Salmon
1/4 cup salt
1/4 cup sugar
1-2 Tbs white pepper
dill weed

1. Mix sugar salt and pepper rub well into salmon
2. Place dill weed on salmon put into plastic bag and tie, then place it in a tray.
3. Put in fridge for 24hrs (more if you want it salty)
4. Remove, wash off salt, dill etc. in cold water. Pat dry w/paper towels and let stand for about an hour or until the surface of the fish is kind of dry and glazed over (will feel a bit tacky to the touch).
5. Smoke with low heat to your own taste. If you see milky drops on the surface of the salmon it is quite cooked.

Nova style is smoked but uncooked, basically raw.
It can also be eaten raw without smoking and is usually called Gravlax. In either case it's quite good.

(H. uses this recipe)

Baked Salmon with Tomatoes, Spinach & Mushrooms

http://www.kraftfoods.com/kf/recipes/baked-salmon-tomatoes-spinach-57018.aspx

Prep Time: 10 min

Total Time: 35 min

Makes: 4 servings

4 salmon fillets (1 lb.)

2 cups chopped fresh spinach leaves

1 cup sliced mushrooms

1 tomato, chopped

1/3 cup KRAFT Sun-Dried Tomato Dressing

HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
MIX remaining ingredients until blended; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.

Serve with hot cooked rice.