Juniper-Flavored Gravlax

• 4 cup kosher salt
• 1/2 cup granulated sugar
• 2 tablespoons cracked white peppercorns
• 2 teaspoons juniper berries, crushed
• 2 pounds center-cut salmon fillet, skin on
• 3 bunches fresh dill
• 2 tablespoons gin

1. In a bowl, combine the salt, sugar, peppercorns and juniper.
2. Using your hands, rub 1 cup of the mixture all over the salmon.
3. Transfer to a glass baking dish and cover with the remaining mixture.
4. Scatter dill over the salmon and set aside at room temperature for 2 1/2 hours.
5. Cover with plastic wrap and refrigerate for 3 to 5 days.
6. When ready to serve, remove plastic and discard dill.
7. Transfer the salmon to a cutting board and drizzle with the gin.
8. Slice thinly on the diagonal.
9. Serve with bread and garnishes of choice.

kosher salt, granulated sugar, cracked white, juniper berries, center, dill, gin

Taken from cooking.nytimes.com/recipes/8989 (may not work)