Three Citrus Gravlax

1. 1

   In a mixing bowl, combine the salt, sugar, cilantro, zests, cracked black pepper, and vodka and mix thoroughly.

2. 2

   Place the salmon, skin side down, on several large sheets of plastic wrap.

3. 3

   Cover the entire salmon with the curing mixture, packing the cure into the salmon.

4. 4

   Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin side down on a half-sheet pan.

5. 5

   Place something heavy like a skillet, weights, or a brick (which needs to be wrapped in plastic wrap).

6. 6

   This will help infuse the salmon into the mixture.

7. 7

   Refrigerate the salmon for 24 hours.

8. 8

   Remove the salmon from the refrigerator and wipe off the curing mixture.

9. 9

   Rinse the salmon briefly under cold water, removing all the cure.

10. 10

    Using a sharp knife, slice the salmon from the skin, cutting diagonally and making cuts as paper thin as possible.

11. 11

    Serve with the bagels, cream cheese and red onions.

* Per serving · 4 servings · Values may vary.