Fennel Cured Salmon

Directions

1. 1
   Mix salt, sugar, fennel fronds, and gin in a bowl. the mixture should feel like wet sand.
2. 2
   Lay out enough parchment paper and aluminum foil to wrap the salmon in. Place the parchment on top of the aluminum foil.
3. 3
   On the parchment paper, place enough of the salt mixture to create a thin bed for the salmon to sit on.
4. 4
   Place the salmon, skin side down, onto the mixture.
5. 5
   Tightly pack the remaining salt mixture around and on top of the salmon.
6. 6
   Wrap the salmon tightly in the parchment paper and then the aluminum foil.
7. 7
   Place the package on a baking sheet with deep sides (or similar dish). Place another baking sheet on top and weigh it down with about 5lbs.
8. 8
   Place the weighed down baking sheets in the fridge, for three days.
9. 9
   After the three days, remove the salmon from the fridge, rinse off any mixture, and pat dry.
10. 10
    Slice and serve as you like. I typically serve with small toasts, creme fresh, and capers.