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2 pound filet king salmon (center, thick cut)
12 juniper berries (optional)
1 teaspoon whole peppercorns
1/2 cup salt
1/8 cup sugar
Zest from 2 large lemons
1/4 cup chopped rosemary (or other herb)
Place salmon skin side down on a plastic lined sheet pan. Pat dry.
Crush juniper berries and peppercorns (a coarse 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.
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.
Unwrap the salmon and rinse the cure off under cold, running water. Pat dry and slice diagonally into paper-thin slices.
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