In a mixing bowl, combine the salt, dill
, zest s, vodka and sugar together. Place the salmon, skin side down, on several large sheets of plastic wrap. Cover the entire salmon with the curing mixture, packing the cure into the salmon. Wrap the salmon completely and tightly in the plastic wrap
and place the salmon, skin side down on a half sheet pan
. Place something heavy, like a skillet, weights or a brick (which needs to be wrapped in plastic wrap) on top of the wrapped salmon. This will help infuse the salmon into the mixture. Refrigerate the salmon for 24 hours.
Remove the salmon from the refrigerator and wipe off the salt mixture. Rinse the salmon under cold water, removing all of the cure
. Using a sharp knife, slice the salmon diagonally, paper thin and set aside.
Recipe Courtesy of Emeril Lagasse, 1999