So you buy say a 4 lb slab of salmon with the skin on one side.
You make a mixture of
1 ¾ cups of Kosher Salt
2 cups of sugar can be a mix of white and light brown sugar
The zest of two grapefruit, oranges, lemons, and limes
stir together
Then add slowly to keep it staying as a packing paste
about 1/4 cup of vodka
And a tiny bit of citrus juice—juice of one lime seemed to do it
But just enough so that it still can be packed onto the flesh side of the salmon.
Dress with lots of dill on top.
Wrap very tightly in plastic wrap. Put in the fridge for 24 hours, with heavy weights on it. Use cans or whatevers.
Take it out. Unwrap it carefully. And wash slowly to make sure there is enough salt removed without getting all of the flavor out.
I rinsed it three times this time. Tasting it in between to make sure there was enough salt removed.
Buona, buonissimo.
