Cold-Cured Salmon (Lox) Ingredients 1/3 cup sugar 1/3 cup salt 1 tablespoon pepper ¼ cup chopped fresh dill (optional) 4-6 pounds fresh salmon, cut into filets of similar size and shape ¼ cup plain vodka, divided Directions 1) To make curing mixture: Whisk together salt, sugar, pepper, and dill (if using) in a small bowl. Divide the curing mixture evenly into 2 piles. 2) To prepare salmon for curing: a) Spread half of the curing mixture from the first pile onto a rimmed baking sheet. Lay down a salmon filet, skin down, on top of the mixture. b) Drizzle 2 tablespoons of vodka over the salmon flesh. Take the second pile of curing mixture and spread it evenly over the flesh. c) Drizzle remaining 2 tablespoons of vodka over the flesh of the second filet, then lay it down on top of the first filet, skin up. d) Spread remaining curing mixture half from the first pile on the skin of the second salmon filet. e) Cover with plastic wrap. Place a cutting board on top to provide a flat surface, then weigh it down using cans, pots, or other heavy objects. 3) Cold-curing the salmon: a) Let chill in fridge for 12 hours or overnight, then drain accumulated liquid. b) Turn over the filets so the bottom one is on top and the top filet is on the bottom. c) Cover with plastic wrap, weigh down again and return to fridge. Repeat these steps another 2 times. 4) To slice and serve: a) Pat filets dry with paper towel, then use a sharp knife to slice thinly against the grain. b) Serve immediately or reserve for later (see Recipe Notes). Recipe Notes Cold-cured salmon will keep up to 1 week in the refrigerator. Or, wrap in foil and freeze, then thaw in the refrigerator when desired. Serve on top of bagels/toast, use to make your own sushi, use in cold grain salads, etc. Consuming raw or undercooked seafood may increase your risk of foodborne illness. Use caution when serving raw or undercooked seafood to vulnerable populations: young children, pregnant women, seniors, and those with compromised immune systems. Pacific salmon may carry a parasite known to cause foodborne illness. If using Pacific salmon, freeze the fish for 30 minutes first to kill any parasites. Recipe adapted from About.com: http://localfoods.about.com/od/maindishes/r/How-To-Make-Gravlax.htm Nutrition Facts (3 ounces): Calories 100, Total Fat 4g (Saturated 0g), Cholesterol 20mg, Sodium 1000mg, Total Carbohydrate 1g, Dietary Fiber 0g, Protein 17g, Vitamin A 0% DV, Vitamin C 0% DV, Calcium 2% DV, Iron 0% DV .