cured salmon

1 pound fresh salmon sockeye, deboned, skin on

1/3 kosher salt

1/4 light brown sugar

1/4 cup sugar

1/3 cup fresh dill, minced

zest of 1 large lemon, then wedges for serving

1/4 cup vodka

If your piece of salmon has bones, use kitchen tweezers to remove them. In a bowl mix together, salt, sugars, dill and lemon zest. Put the salmon in a big Ziploc bag, and coat it well with the salt/sugar mixture (really press it on to the fish, forming a crust around it). Gently pour the vodka all over the top. Squeeze as much air as you possibly can out of the bag and seal it shut. Lay bag in the fridge for 24 hours. After that time is up, redistribute the salt mixture and try again to coat it all over the salmon. Again squeeze any air out of the bag and let the salmon sit in the fridge for 24 more hours. Finally, two days into this project you are ready to eat! Remove salmon from bag and rinse with cold water. Pat dry with paper towels. Slice salmon very, very thinly and serve with bagel chips, cream cheese, capers, red onions, and lemon wedges. I just arranged all these components on a big wooden cutting board in front of Ben…tapas style dinner!

Adapted from Chez Us blog