Vincent Hodgins's Moroccan Spiced Gravlax

• 1 tablespoon fennel seeds
• 1 tablespoon anise seeds
• 1 tablespoon caraway seeds
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 1 clove
• 1 cardamom pod
• 1 teaspoon ground cinnamon
• 1/4 cup sugar
• 1/4 cup salt
• 2 tablespoons fresh cracked black pepper
• 1 2- to 3-pound fillet of salmon, pin bones removed

1. Place the fennel, anise, caraway, coriander, cumin, clove and cardamom in a dry skillet, and toast over medium heat, shaking the pan frequently, until the mixture is aromatic, 1 to 2 minutes.
2. Grind all the spices together, then mix with the cinnamon, sugar, salt and pepper.
3. Place the salmon, skin side down, on a large sheet of plastic wrap.
4. Cover the flesh side of the salmon with the spice mixture, making sure to coat it completely.
5. Wrap the fish well, and refrigerate for 48 hours.
6. Unwrap salmon, and rinse off the cure.
7. Dry, then slice on the bias (see illustration).
8. Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.

fennel seeds, anise seeds, caraway seeds, coriander seeds, cumin seeds, clove, cardamom, ground cinnamon, sugar, salt, fresh cracked black pepper, fillet of salmon

Taken from cooking.nytimes.com/recipes/8866 (may not work)