Gravlax

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.