Citrus & Dill Salmon Gravlax
1 Cup Rock Salt
½ Cup Brown Sugar
¼ Orange Juice
1 tbsp Orange Rind (finely grated)
1 tbsp Lemon Rind (finely grated)
1 tbsp Lime Rind (finely grated)
½ Cup Dill Finely Chopped
1 x Side of whole Salmon (Skin on)
Combine the salt, sugar, rind (orange, lemon and lime) and dill in a bowl, and mix.
Place ½ of the mixture on a tray, and place the Salmon on top skin side down, cover the top side with the rest of the mixture.
Pour the Orange Juice over the fillet and cover with plastic wrap, place a plate or similar, to weigh the salmon down.
Refrigerate for 24 hours, and then slice thinly.