1 cup kosher salt
1/2 cup chopped fresh dill
2 tablespoons grated orange zest
Fresh ground black pepper
3 tablespoons vodka
1/4 cup sugar
1 (4 pound) side of fresh salmon, pin bones removed and rinsed under
cold water
1 1/2 dozen fresh bagels
1 pound cream cheese
1/4 cup minced red onions
In a mixing bowl, combine the salt, dill,
zest, black pepper, vodka, and sugar together. Place the salmon, skin
side down, on several large sheets of plastic wrap. Cover the entire
salmon with the curing mixture, packing the cure into the salmon. Wrap
the salmon completely and tightly in the plastic wrap and place the
salmon, skin side down on a 1/2 sheet pan. Place something heavy like a
skillet, weights, or a brick (which needs to be wrapped in plastic
wrap). This will help infuse the salmon into the mixture. Refrigerate
the salmon for 24 hours. Remove the salmon from the refrigerator and
wipe off the salt mixture. Rinse the salmon under cold water, removing
all the cure. Using a sharp knife, slice the salmon diagonally in paper
thin cuts. Serve the Gravlax with the bagels, cream cheese and red
onions.