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168hrs 20mins

Ingredients Nutrition


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

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