Instructions: 1. Fillet, debone, remove pinbones, leave skin on!

2. combine the salt, sugar, ginger, pepper, serrano, and cilantro in a food processor, Mix until it forms a thick green paste.

3. cover the bottom of a lage shallow roasting pan with 1/2 of the mixture.

Place fillets on the mixture, SKIN SIDE UP.

4. cover the fish with the remaining mixture, cover well & refrigerate for 48 hours!

5. cook sugar to soft ball stage, add soy sauce and cook 2 minutes, thicken with cornstarch slurry until the sauce coats the back of a spoon well.

6. remove salmon fillets from the cure and rinse carefully, pat dry.

7. cover a large shallow roasting pan with 1/2 of the soy mixture, place the fillets on mixture skin side up, pour the remaining soy mixture on top of fillets. Cover well and refrigerate 24 hours.

8. wrap fillets in cheesecloth, freeze.

9. Thaw about 1/2 way (easiest temp to slice) pull back cheesecloth from fillet, remove skin that is in your way, slice paper thin.

You may serve on a bed of baby greens with sesame dressing, approx 5 slices per salad or serve any way you like gravlax.

NOTES : Yields 9-11 pounds of gravlax.

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