Citrus Cured
Wild Alaska Salmon Gravlax


1 cup kosher salt
½ cup sugar
½ cup chopped fresh dill
Zest of 1 lime plus juice
Zest of 1 lemon plus juice
Zest of 1 orange plus juice
2 sides of Alaskan salmon

•    In a bowl mix salt, dill, zest, and sugar
•    Place salmon skin side down on plastic wrap and cover it with the mixture
•    Place 1 filet of salmon on top of the other skin on the outside
•    Wrap the salmon with plastic wrap tight placing it skin side down in a shallow container
•    Place another shallow pan over the salmon and put weight on top of the salmon
•    Place in fridge for 72 hours
•    Flip salmon every morning and drain pan if necessary
•    Wipe off mix and rinse with H2O
•    Slice thin and serve or freeze whole for up to 6 months

Great for a snack, lunch, dinner, hors d’oeuvres