Cyril Renaud's Citrus Gravlax

• 2 cups salt
• 2 cups sugar
• Grated zest of 2 oranges
• Grated zest of 2 lemons
• Grated zest of 2 limes
• Grated zest of 2 grapefruit
• 2 tablespoons juniper berries
• 1 tablespoon cracked coriander seeds
• 1 bunch dill, stems and all, roughly chopped
• 2 tablespoons gin
• 1 2- to 3-pound fillet of salmon, pin bones removed

1. Mix together the salt, sugar, zests, juniper, coriander, dill and gin.
2. Place the salmon, skin side down, on a large sheet of plastic wrap.
3. Cover the flesh side of the salmon with the salt mixture, making sure to coat it completely.
4. Wrap the fish well, and refrigerate for 12 to 24 hours.
5. Unwrap salmon, and rinse off the cure.
6. Dry, then slice on the bias (see illustration).
7. Serve plain, or with lemon wedges, creme fraiche, sour cream or light vinaigrette.

salt, sugar, oranges, lemons, limes, juniper berries, cracked coriander seeds, dill, gin, fillet of salmon

Taken from cooking.nytimes.com/recipes/8865 (may not work)