Recipe for Texmex Gravalax Cured with Taquila and Cilantro

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 med	SIDES FRESH SALMON --
	TRIMMED/DEBONED
1/4 cup	SALT
1/2 cup	BROWN SUGAR
2 cup	TEQUILA
	bn DILL -- (COARSLY CHOPPED)
2 bn	CILANTRO -- (COARSELY CHOPPED)
2 tsp	CRUSHED WHITE PEPPER

Instructions:

Instructions: MIX SALT AND SUGAR-DIVIDE INTO 1/3- RUB SIDES WITH 1/3 OF MIXTURE AND SOME OF HERBS-PLACE ONE SIDE ON LARGE SHEET OF CLING FILM- COVER WITH HERBS AND PLACE ONE SIDE ON OTHER (HEAD TO TAIL) WRAP TIGHT FOR 6 - 8 HRS. UNWRAP; DRAIN OFF LIQUID AND RE-WRAP TIGHT & WEIGHT DOWN FOR 48 HRS. KEEP REFRIGERATED. UNWRAP; DRAIN ANY LIQUID THEN POUR ON TEQUILA AND REFRIGERATE FOR ANOTHER 24 HRS. READY!!!! SLICE THINLY.

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