Ginger Gravlax with Cilantro-Mustard Sauce

Ingredients

• 1 sprigs garnish: of cilantro fresh
• 1 cup granulated sugar 
• 0.3 cup ground ginger 
• 0.3 cup coarsely ground pepper black
• 1 cup kosher salt 
• 12 servings cilantro-mustard sauce 
• 1.5 pound salmon fillet with skin attached

Equipment

• baking sheet
• oven
• plastic wrap
• baking pan

Directions

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