2 lb center cut, skin on salmon
1 cup kosher salt
1 cup sugar
1 small beet, grated
Zest of 1 lemon
Zest of 1 orange
1 teaspoon freshly cracked black pepper
1 bunch fresh dill, roughly chopped
¼ cup vodka or gin
- Use a large baking sheet that has a thick lip around the edges, to collect any juices that may seep during the curing process.
- Line it with 4 separate long layers of plastic cling wrap.
- In a large bowl, mix the salt, sugar, grated beet, lemon zest, orange zest, dill and alcohol.
- Place a thin layer of the salt mixture in the center of the plastic lined baking sheet. Then place the salmon skin side down on top of the mixture.
- Cover the salmon with the remainder of the mix. Wrap the plastic tightly around the salmon.
- Refrigerate the wrapped salmon for 4 to 6 days, until the salmon cures and is firm.
- Scrape the salt mixture off the salmon. Rinse under running water, then dry with paper towel.
- The salmon gravlax should be thinly sliced on a diagonal before serving.
Gravlax should be stored in a tightly closed container in the refrigerator and consumed within 4 days.