While this type of cured salmon, called gravlax, is usually made with skin-on salmon, this recipe removes the skin and rubs the curing mixture on both sides for better flavor penetration. Ask your fishmonger for a center-cut piece of salmon that's consistently 1½ inches thick for the best results. Green peppercorns are often sold in a brine, but you'll want to seek out dried ones for this recipe.
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