South Western Style Gravlax

1 salmon fillet, skin on (3lbs)
1 bu chopped cilantro)
3 fl oz lime juice
1.5 fl oz tequila

6 oz salt
7 oz sugar
½ oz cracked black pepper


1. Clean salmon, remove pin bones, score skin. Place in cheese cloth and brush tequila and lime juice on salmon.
2. Mix cure and pack over the surface of the salmon. Cover with cilantro
3. Wrap loosely in cheese cloth and place over perforated pan set in a regular hotel pan. Top with a hotel pan and press down with two-pound weight.
4. Refrigerate salmon for three days to cure. On the third day, gently scrape off the salt and cilantro. Slice and serve.

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