Gravlax

Directions

1. 1
   Rinse salmon under cold running water and pat dry with paper towels.
2. 2
   Combine salt, dill, orange zest, lime zest, pepper and vodka in a small bowl and mix thoroughly.
3. 3
   Place the salmon, skin side down, on plastic wrap and pack the salt mixture over the entire cut side.
4. 4
   Press mixture in firmly.
5. 5
   wrap salmon completely and tightly in the plastic wrap and place skin side up on a baking sheet.
6. 6
   Place something heavy, like a large iron skillet, on top to press salmon and refrigerate 24 hours.
7. 7
   Remove salmon from refrigerator and brush off salt.
8. 8
   Rinse salmon thoroughly under cold water, removing all the cure.
9. 9
   Place salmon on clean plastic wrap and sprinkle on the sugar, pressing it in fi rmly.
10. 10
    Wrap tightly and refrigerate for 1 week before serving.
11. 11
    NOTES : Gravlax will keep 2 weeks, well wrapped and refrigerated.