Tom Valenti's Low-Salt Gravlax

• 1 2- to 3-pound fillet of salmon, pin bones removed
• 2 tablespoons vodka or aquavit
• 1/2 cup salt
• 1/4 cup sugar
• 2 bay leaves, chopped
• 2 bunches dill, stems and all, minced
• 3 shallots, peeled and sliced
• 1 tablespoon cracked black pepper
• 1 tablespoon caraway seeds, lightly toasted
• 1 tablespoon minced tarragon
• 1 1/2 tablespoons green peppercorns

1. Place salmon, skin side down, on a large sheet of plastic wrap, and sprinkle it with the vodka or aquavit.
2. Mix together the salt and sugar, then sprinkle onto the flesh side of the salmon.
3. Mix together the bay leaves, dill, shallots, pepper, caraway seeds, tarragon and green peppercorns.
4. Cover the flesh side of the salmon with this mixture, making sure to coat it completely.
5. Wrap the fish well, and refrigerate for about 48 hours.
6. Unwrap the salmon, and rinse off the cure.
7. Dry, then slice on the bias.
8. Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.
9. (Mr. Valenti serves it atop a chickpea pancake, with caviar and mustard oil, at his restaurant.)

fillet of salmon, vodka, salt, sugar, bay leaves, dill, shallots, cracked black pepper, caraway seeds, tarragon, green peppercorns

Taken from cooking.nytimes.com/recipes/8864 (may not work)