Place a small pan or plate on top of the plastic wrap-covered gravlax. Weight the plate lightly, using a few rocks or canned items (in lieu of the traditional sand and dirt!).
Refrigerate the weighted gravlax for at least 2 days (48 hours) and up to a week.
Every 12 hours, turn the fish “sandwich” over in the brining liquid that has accumulated in the bottom of the pan to ensure that all parts are evenly marinated. Re-cover with the plastic wrap and the weighted pan and return to the refrigerator.
