Moon-Lax

I had a half filet of salmon patiently waiting for my attention for too long before I had a dope idea…GRAVLAX!

Serving Size: 4-6

INGREDIENTS:

• 2-3 pounds of your favorite salmon

• 1/2 cup (120g) kosher salt

• 1/2 cup (120g) granulated sugar

• 1/4 cup (60g) finely ground black pepper

• 2 bunches dill (about 4 ounces each), clean and dry, left intact (no need to pick fronds from stem), coarsely chopped (about 2 cups)

• 1 Lemon - Zest

• 1 Orange - Zest

• 4-6 tablespoons your choice of moonshine (vodka will work just as well)

Curing Method:

1. Combine all the DRY CURE ingredients in a small, non-reactive bowl.

2. Spread all the chopped dill on top of the cure-covered salmon to make a thick, grassy carpet, lay some cure on the bottom of your dish, and pour your alcohol over the salmon.

3. Wrap salmon in plastic wrap, pressing the plastic into the fish to ensure a more secure wrap.

4. Refrigerate for a minimum of 24 hours, up to 3 days, TURNING OVER ONCE A DAY. (If only lightly curing for 24 hours, flip the fish over at the 12 hour mark).

5. Remove salmon from wrapping and rise off with cool water to remove the dry cure. Pat dry. Place the salmon back on the wire rack and place in the refrigerator (uncovered) for about an hour to air dry.

6. Massage the salmon flesh from the fat side to the tail in search of small pin bones. You can ask your local market or fishmonger to do this for you.

7. Slice thin slivers of fish and serve with your favorites.

   For The Bagel

   This is the easy/best part. Just grab your favorite bagel and cream cheese to compliment your sexy lax. I personally love a toasted cheese bagel with homemade cream cheese whipped with fresh dill and lemon. Softened butter whipped with shallots and MORE dill.

We enjoyed these beauties with LOTS of fresh picked dill and whipped cream cheese on a toasty cheese bagel. Generous squeeze of lemon to brighten up all the flavor!