Citrus Gravlox (Cured Salmon)

• 1 c. citrus flavored vodka
• 1 c. white wine vinegar
• 1/2 c. kosher salt
• 1 c. sugar
• 1 bunch of tarragon (chopped)
• 1 T. orange zest
• 1 T. lemon zest
• 1/4 c. crushed white pepper
• 2-1 pound salmon filets.

1. Mix liquid ingredients, salt, sugar, and tarragon in a small bowl.
2. Place salmon skin side down on work surface and rub each filet with half of the orange and lemon zest, and half of the white pepper. (You may also make this recipe using just one filet - add the remaining zest and pepper to liquid mixture).
3. place salmon filets together so the flesh is touching, and put into a large ziploc bag. Pour the entire liquid mixture into the bag, and squeeze out excess air. Place salmon in a shallow pan with an oval plate on top. Set any 15 oz. can on top of the plate. Place in refrigerator and allow to sit for 3 days.
4. After salmon is cured, remove from bag and wipe off excess brine. Slice the salmon on a diagonal very thin and serve with pumpernickel toast, cream cheese, capers, and chopped red onions.

vodka, white wine vinegar, kosher salt, sugar, tarragon, orange zest, lemon zest, white pepper, salmon filets

Taken from www.epicurious.com/recipes/member/views/citrus-gravlox-cured-salmon-1201382 (may not work)