Grilled Salmon Gravlax

• One 2 1/2-pound whole salmon fillet, with skin
• 3 tablespoons aquavit
• 2 1/2 tablespoons light brown sugar
• 2 tablespoons kosher salt
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon ground cardamom
• Vegetable oil, for rubbing
• Horseradish mayonnaise and radish salad, for serving

1. Set the salmon skin side down on a large rimmed baking sheet and rub with the aquavit.
2. Let stand for 10 minutes.
3. In a small bowl, combine the brown sugar, salt, coriander and cardamom.
4. Rub the sugar mixture all over the salmon.
5. Cover and refrigerate for 36 hours.
6. Light a grill or heat a grill pan.
7. Pat the salmon dry and cut it into 6 portions.
8. Rub the salmon skin and the grill with oil.
9. Grill the fish, skin side down, over moderately high heat until the skin is crisp, about 1 minute.
10. Cover the grill and cook the fish over moderate heat until rare within, about 6 minutes.
11. Serve hot or chilled with horseradish mayonnaise and a radish salad on the side.

salmon fillet, aquavit, light brown sugar, kosher salt, ground coriander seeds, ground cardamom, vegetable oil, horseradish mayonnaise

Taken from www.foodandwine.com/recipes/grilled-salmon-gravlax (may not work)