Frank's Recipes! Tequila Cured Salmon Gravlox

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Tequila Cured Salmon Gravlox

Dry Cure:
1 1/2-pound side of salmon with skin still attached
1 cup firmly packed light brown sugar
1/2 cup kosher salt

Liquid Cure:
1/2 cup tequila
1/2 cup lime juice
Grated zest of 1 orange
Grated zest of 1 lemon
2 teaspoons coriander seeds, crushed
3 sprigs of fresh dill including stems
3 sprigs of fresh mint including stems
3 sprigs of fresh basil including stems
1 cup light brown sugar
1/2 cup kosher salt

Day One:
Lay the side of salmon skin-side down on a cutting board. Run your fingers along the flesh of the fish to find any bones. Remove any bones with pliers, pulling them out in the direction in which they are pointing.

In a medium bowl, mix the sugar and salt together to make the dry cure. On a jellyroll pan lined with plastic wrap, leaving a generous overlap all around, make a 1/4-inch-thick bed of the cure, shaped to the length and width of the salmon. Lay the salmon, flesh-side down, onto the cure, making sure all the flesh is touching the cure.

Take the plastic wrap and fold it up around the fish. Place another jellyroll pan on top of the salmon and place about 5 pounds of weight (cans of food or other objects work well) on top of the jellyroll pan to weight down the salmon. Refrigerate for 24 hours.

Day Two:
Remove the top jellyroll pan from the curing salmon. Wrap it in plastic wrap.

Place the tequila and lime juice in a bowl and add the zest. Crush the coriander seeds with a mortar and pestle. Add the crushed coriander to the liquid. Chop the herbs roughly and stir them in. Pour the liquid mixture into the second plastic-wrapped jellyroll pan.

In another bowl, combine the sugar and salt. Sprinkle the sugar and salt mixture onto the liquid cure, over an area about the shape of the fish. Remove the salmon from the dry cure and scrape off any excess cure with your hands. Place the fish flesh-side down into the cure and wrap it with the plastic wrap. Weight the fish with another pan. Refrigerate for 24 hours.

Day Three:
Remove the fish from the liquid cure. Check the salmon to see that it is firm all over. If it is not, you may need to place it back in the liquid cure for another day or two.

Once the fish is firm, scrape off any remaining cure and wrap it well in plastic wrap until ready for use. It should keep around 10 days in the refrigerator.

To serve:
Using a sharp knife, slice the salmon against the grain into very thin slices. Serve with bread and crackers along with creamy cheeses such as mascarpone and brie. Makes about 1 1/2 pounds of cured salmon.