Oregon Gravlax

Ingredients

• 2 1.5ish lb salmon/steelhead filets
• 1/4 cup gin (traditionally aquavit)
• 1/4 cup fine salt
• 1/4 cup white sugar
• 1 tbs freshly ground pepper
• Fresh rosemary (traditionally dill)

---

Instructions

1. Rinse the filets, dry thoroughly, and pick out bones. Pour gin evenly over the filets.
2. Mix the salt, sugar, and pepper. Sprinkle a quarter of the mixture evenly over a filet-sized region of a baking dish. Put one filet skin side down on the mixture. Sprinkle half of the mixture on top along with the rosemary.
3. Put the other filet skin side up on top of the first one and cover with the remaining salt mixture.
4. Cover the fish in a layer of plastic wrap and set some heavy stuff on top (maybe a pan or some heavy liquid containers) in the fridge.
5. Let the fish sit for at least 12 hours and then flip the filets so the top one becomes the bottom one. Weigh that down for another 12 hours in the fridge.
6. Rinse and dry the fish before serving. Eat with bread, potatoes, or crackers.