Salt-cured Salmon Dish

Ingredients:

* 1 Salmon, 12 – 14 lbs.
* 3 cups of Salt
* 1 cup of Sugar
* 1 Orange Zest
* 2 Lemon Zests
* 2 Lime Zests
* 1 cup of Vodka
* 2 bushels of Dill
* ½ Red Onion, sliced

1. Filet Salmon. Remove head, fins, pin bones, and rib bones. Leave skin on the fish. (Note: Pin bones are the bones attached to the spine and rib cage. They run lengthwise down the fish. They can be removed with needle nose pliers.)

2. Make 3-1 inch shallow cuts through the skin, lengthwise down each filet. Note: Do not cut through to the meat.

3. Place the orange, lemon, and lime zests on the meat side of each filet. Cover the meat side of the filets with dill and sliced onions.

4. Combine the salt and sugar. Mix well.

5. Coat both sides of the salmon (meat and skin) with the salt/ sugar mixture.

6. Pour vodka equally on both sides.

7. Lay on side on top of each other – matching sides (meat to meat). Press with a weight. Recommend 3 bricks per side. Let set for 72 hours.

8. Rinse salt and dill mixture off the salmon with cold water. Dry off filets with a paper towel.

9. Thinly slice the salmon lengthwise.

10. Wrap air tight and keep cold.