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vodka-lime salmon

featuring faerie's tropical lime sugar

8-10 oz salmon fillet
3 tbsp kosher salt
1 tbsp tropical lime sugar
1 tsp dried crushed tarragon
3 tbsp vodka

  • Remove any small bones that might be left in the salmon fillet. Rinse and pat dry.
  • Place salmon skin side down on 3 layers of plastic wrap.
  • Combine remaining ingredients and spread over the fleshy side of the salmon.
  • Wrap the salmon tightly in the plastic wrap.
  • Place in a baking dish and put a heavy plate or dish on top of the salmon. Put several heavy cans on the dish to weight the salmon down.
  • Refrigerate 24 - 48 hours.

  • Unwrap salmon and rinse well.
  • Pat dry and cut into thin diagonal slices.