Citrus Cured Gravlax

• 3 to 4 tablespoons Cointreau or other orange liqueur
• 1 1/4 pounds salmon fillet with skin
• 3/4 cup sugar
• 3/4 cup coarse salt
• 1/2 tablespoon fennel seeds, toasted and crushed
• Zest of 1 lemon, grated
• Zest of 1 lime, grated
• Zest of 1 orange, grated
• 2 thyme sprigs, leaves crushed
• 1 dried bay leaf, crumbled.
• Citrus creme fraiche, for garnish. (See recipe.

1. 1. Rub Cointreau over flesh side of salmon. In a half-gallon zip-top plastic bag, combine sugar, salt and fennel. Add zests, thyme and bay leaf; mix well.
2. 2. Put salmon in bag, gently roll to coat, then press sugar-salt mixture into meat. Place plastic bag on a plate, put a weight on top (like a heavy skillet) and refrigerate overnight or for about 12 to 14 hours.
3. 3. When ready to serve, remove bag from refrigerator and thoroughly scrape off citrus-salt mixture, dabbing with a damp cloth if necessary. Before serving, slice gravlax paper-thin on a diagonal and serve on crackers, with a dollop of citrus creme fraiche with tarragon.

salmon fillet, sugar, coarse salt, fennel seeds, lemon, lime, orange, thyme, bay leaf, crueme fraueeche

Taken from www.epicurious.com/recipes/member/views/citrus-cured-gravlax-50178617 (may not work)