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Print this Recipe    Gravlax 10

Gravlax

1 cup Kosher salt
1/4 cup fresh dill, chopped
1 tablespoon orange zest, grated
1 tablespoon lime zest, grated
4 grinds freshly ground black pepper
3 tablespoons vodka
4 lb salmon fillet, skin on, pin bones removed
1/4 cup sugar

Rinse salmon under cold running water and pat dry with paper towels.

Combine salt, dill, orange zest, lime zest, pepper and vodka in a
small bowl and mix thoroughly.

Place the salmon, skin side down, on plastic wrap and pack the salt
mixture over the entire cut side. Press mixture in firmly. wrap
salmon completely and tightly in the plastic wrap and place skin
side up on a baking sheet. Place something heavy, like a large iron
skillet, on top to press salmon and refrigerate 24 hours.

Remove salmon from refrigerator and brush off salt. Rinse salmon
thoroughly under cold water, removing all the cure. Place salmon
on clean plastic wrap and sprinkle on the sugar, pressing it in
firmly. Wrap tightly and refrigerate for 1 week before serving.

NOTES: Gravlax will keep 2 weeks, well wrapped and refrigerated.

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