Gravlax

• 1 (16-ounce) section of salmon fillet, cut from middle, skin on
• 1 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon coarsely ground pepper
• 1/4 cup chopped fresh herbs (any combination of dill, tarragon, chervil, and basil)
• Grated zest of 1 medium lemon (about 2 teaspoons)

1. Place the salmon on a plate.
2. Use tweezers, pincers, or needle-nose pliers to remove visible bones.
3. Mix all the remaining ingredients together and gently pack onto the fish.
4. Wrap the fish in plastic wrap and refrigerate at least 8 hours, or up to 12 hours.
5. Brush off the salt mixture, lightly rinse the fish, and pat dry with paper towels.
6. Dry the salmon in the refrigerator, uncovered, overnight.
7. To serve, cut the salmon into thin slices.
8. Wrapped in plastic, the uncut salmon will last up to 5 days refrigerated.
9. Slices will oxidize quickerthey should be eaten in 1 to 2 days.

section, kosher salt, brown sugar, ground pepper, fresh herbs, lemon

Taken from www.epicurious.com/recipes/food/views/gravlax-383599 (may not work)