Cured Lemon Salmon with Vodka, Juniper, and Rosemary

• Meat

  • 2 lb Filet king salmon

• Produce

  • 2 Lemons, zest from large
  • 1/4 cup Rosemary

• Baking & Spices

  • 12 Juniper berries
  • 1 tsp Peppercorns, whole
  • 1/2 cup Salt
  • 1/8 cup Sugar

• Beer, Wine & Liquor

  • 1/4 cup Tito's handmade vodka

Found on honestcooking.com

Description

Ingredients

• 2 pound filet king salmon ( center, think cut)
• 12 juniper berries ( optional)
• 1 teaspoon whole peppercorns
• ½ Cup salt
• ⅛ cup sugar
• zest from 2 large lemons
• ¼ Cup chopped rosemary ( or other herb)
• ¼ Cup Titos Handmade Vodka

Directions

• Place salmon skin side down on a plastic lined sheet pan.
• Pat dry.
• Crush juniper berries and peppercorns ( a course grind is fine)
• Place in a small bowl and add salt, sugar, lemon zest, chopped rosemary ( or other herbs). Stir to combine. Add a scant ¼ cup of vodka, just enough to moisten the salt mixture.
• Stir and Spread evenly over the salmon, pressing it down.
• Wrap up tightly in plastic wrap. Place salmon in a baking dish, and set another slightly smaller baking dish over top, pressing down firmly. Pile up a few cans to weigh it down and refrigerate for 24 to 48 hours.
• Unwrap the salmon and rinse the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.
• Note: The longer you cure it ...the saltier it will be. I find that it is perfect at 36 hours, but no longer than 48 hours.