Salmon Gravlax

Servings: Servings: 8 Source:

Ingredients

1 salmon filet, 2 to 3 pounds, trimmed and pin bones removed

2 cups minced herbs, we use a mix of thyme, parsley, tarragon, mint and dill

3/4 cup sugar

3/4 cup Kosher salt

2 tablespoons ground star anise

1 cup shallots, diced

1 ounce Pernod

Directions

Trim the salmon and remove the pin bones.

In a large mixing bowl, combine the herbs, sugar, salt, star anise and shallots.

Place salmon skin down in a non-reactive pan and spread the herb mixture over salmon. Drizzle with the vodka. Let sit in the refrigerator for 72 hours uncovered.

Wipe away the cure, but do not rinse. Place the salmon back in the refrigerator uncovered on a rack for 24 hours.

Slice and serve.