Absinthe-Scented Gravlax

• .5 cups coarse sea salt
• .5 cups raw turbinado sugar
• 1 teaspoon cracked black pepper
• 3 sprigs fresh dill
• 1 tablespoon absinthe
• 2 pieces 1/2 pound each - wild-caught salmon, well matched in size and shape, if possible

1. Mix the salt, sugar, and pepper together.
2. Spoon a third of the mixture on a piece of plastic wrap and place one of the salmon pieces on top of it, skin-side down.
3. Put half of the remaining salt mixture on top of the salmon.
4. Drizzle the filet with absinthe.
5. Sandwiching the fresh dill in between, fit the other piece of fish, skin-side up, on top. Use the remaining salt-sugar mixture on the top.
6. Wrap the salmon tightly with the plastic wrap. And place it in a glass container because it will weep through the duration of the curing process. Every twelve hours, flip the salmon. Do this for three days.
7. Before serving, rinse the salt-sugar off. Cut into thin slices.

salt, turbinado sugar, cracked black pepper, dill, absinthe, salmon

Taken from food52.com/recipes/58136-absinthe-scented-gravlax (may not work)