Ouzo Cured Salmon

• Ouzo-Cured Salmon
• 1 pound salmon
• 3 tablespoons ouzo
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 1 teaspoon ground black pepper
• 1 orange's zest
• 1 lemon's zest
• 1 teaspoon Aleppo pepper flakes
• Carrot Tzatziki
• 2 cups Greek yogurt
• 3 carrots, shredded
• 2 garlic cloves, pressed or minced
• 1/4 cup chopped dill
• 1 tablespoon lemon juice
• salt and pepper

1. Put the salmon, skin-size down, on a large sheet of plastic wrap in a container large enough hold the salmon in one flat layer (The salmon will exude more liquid - make sure the dish you're using has sides high enough to contain any drips: rimmed baking sheet, roasting pan, large Tupperware container, etc.).
2. Drizzle the salmon with the ouzo. Mix together the remaining ingredients and rub on the flesh. Wrap the plastic around the fillet tightly, trying to keep the liquid inside the plastic. Cover the fish with a cookie sheet, plate or some other flat item (you want to weight the fillet down, so make sure it's entirely covered. Weight down the sheet with a heavy item (a can, bag of flour, cast iron skillet, etc.) . Place the salmon in the refrigerator for one to three days (the flavor gets stronger the longer it cures).
3. Unwrap the salmon and pat it dry. Using a very sharp knife, slice very thin slices across the fillet. Garnish with citrus (I used kumquats and some dill fronds). Serve with carrot tzatziki.
4. Mix all the ingredients together. Adjust salt to taste. If you need more tartness, add a little more lemon. As the tzatziki sits, the garlic flavor will become more pronounced. For best results, make this the day you intend to serve it.

salmon, salmon, ouzo, kosher salt, sugar, ground black pepper, oranges zest, lemons zest, pepper, carrot, greek yogurt, carrots, garlic, dill, lemon juice, salt

Taken from food52.com/recipes/2918-ouzo-cured-salmon (may not work)