Home Cured Salmon With Tarragon And Pernod

• 1 1/2 tablespoons kosher salt
• 1 tablespoon light brown sugar
• 1 teaspoon lemon pepper
• 1 lb salmon fillet, skin on
• 1 1/2 tablespoons Pernod (or other anise liqueur)
• 1 small bunch fresh tarragon
• for the sauce
• 1 1/2 cups Greek yogurt
• 1/3 cup fresh dill, chopped
• 1/3 cup fresh fennel leaves, chopped
• 1 -2 tablespoon Dijon mustard

1. Combine salt, sugar and lemon pepper.
2. Rub evenly over both sides of fish.
3. Drizzle the non-skin side with the Pernod.
4. Roll the salmon in the tarragon.
5. Wrap tightly in plastic wrap, including all of the tarragon.
6. Place in a container with sides and place a skillet or plate on top of the salmon filet.
7. Weight down the plate with several cans (whatever is in the pantry).
8. Refrigerate for 36-48 hours, turning once in that time.
9. Unwrap salmon and brush off tarragon leaves.
10. Serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate.
11. For sauce, combine all ingredients in a bowl.
12. Serve on thinly sliced rye or pumpernickel bread.

kosher salt, light brown sugar, lemon pepper, salmon fillet, pernod, tarragon, sauce, greek yogurt, fresh dill, fresh fennel, mustard

Taken from www.food.com/recipe/home-cured-salmon-with-tarragon-and-pernod-225858 (may not work)