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1
Combine the salt, dill, orange and lime zests, pepper, and vodka in a small bowl and mix thoroughly.
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2
Place the salmon, skin side down, on several large sheets of plastic wrap, and pack the salt curing mixture over the entire cut of the salmon.
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3
Press the mixture firmly onto the fish, wrap tightly in the plastic, and place, skin side up, on a baking sheet.
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4
Place something heavy, like a large iron skillet, on top to help infuse the salmon with the mixture.
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5
Refrigerate for 24 hours.
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6
Remove the salmon from the refrigerator and brush the salt off.
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7
Rinse thoroughly under cold running water to remove the cure.
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8
Sprinkle the salmon with the sugar and pack it in firmly with your hands.
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9
Rewrap in plastic, place on a baking sheet, and refrigerate for at least 1 week before serving.
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10
(The gravlax will keep up to two weeks, well wrapped and refrigerated.)
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11
To serve, unwrap the gravlax and using a long, very sharp knife, slice diagonally in paper-thin slices and place on a platter with toast points.
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12
Set out small dishes of capers, chopped red onions, dill, hard-boiled egg whites, and hard-boiled egg yolks for accompaniments.
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13
Inactive Prep Time: 8 days
