Total Calories: 285
Rinse the salmon in cold water, pat dry and remove any remaining pin bones.
Combine the salt, sugar, pepper and vodka in a bowl and mix thoroughly.
Line a glass baking dish with enough plastic wrap to permit folding over the entire dish. Place one bunch of dill in a layer in the bottom of the dish. Place the salmon on the dill with the skin side down and press the
salt/sugar mixture over the entire surface. Place the remaining bunch of dill in a layer on top of the salmon and wrap the salmon tightly in the plastic wrap. Place a heavy weight (a large flat stone that covers the salmon will do) and refrigerate for 1 week.
Remove the gravlax from the plastic wrap and the dill and wash off the salt/sugar mixture. Rewrap the salmon in fresh plastic tightly and refrigerate for one week before serving.
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