Brown Sugar Cured Salmon (Mary C.)

1 1/2 lbs salmon fillet
1/2 c packed brown sugar
1/3 c kosher salt
1 T cracked black pepper
1/4 c chopped fresh dill/ 1 tbs dry
1 T vodka

Cut salmon in half crosswise, place one half , skin side down in a glass baking dish. Combine sugar, salt, pepper and dill. Spoon 1/2 of mix over salmon in the dish and drizzle with vodka. Cover with other 1/2 of salmon skin side up and spoon remaining sugar mix on top. Cover with plastic wrap, refrigerate 2 days occasionally rotating fish and basting with liquid that collects in bottom of dish. Remove fish from liquid and rinse. Remove skin. At this point you can put the fish in the freezer just long enough to firm it up,then cut it into thin slices. Serve with dark pumpernickel bread slices, flat bread crackers, creme fraiche, cream cheese and favorite crackers or bagels.


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