Dd's Tequila-Cured Salmon

Didi followed a Bobby Flay recipe to make this gravlax type of salmon dish. The recipe can be found at the Cooking Channel site. 



It needs to be cured for 2 days in the 'fridge.


Doesn't it look wonderful?!
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Didi said that she didn't use chipotle and used dill instead of cilantro.

Ingredients

One 2-pound salmon fillet, skin on

2 tablespoons coriander seeds

2 tablespoons yellow mustard seeds

1 tablespoon cumin seeds

1 tablespoon pureed canned chipotle in adobo

Zest of 3 limes, grated

1/2 cup finely chopped fresh cilantro

2 cups kosher salt

2 cups light brown sugar

2 cups tequila

Directions

1. On top of a layer of aluminum foil and plastic wrap (enough to make a pouch), put the salmon on a baking sheet skin-side down. Pat the top dry with paper towels. Combine the coriander, mustard and cumin seeds in a small saute pan over low heat and toast, stirring constantly until fragrant, about 2 minutes. Remove, let cool slightly and coarsely grind in a coffee grinder. 
2. Spread the chipotle over the top of the salmon fillet. Sprinkle the ground spices, lime zest and cilantro over and press into the flesh. Combine the salt and brown sugar in a bowl, drizzle with the tequila and then spread evenly over the salmon. Tightly wrap the salmon in the plastic wrap and aluminum foil. Place another baking sheet on top of the salmon and weigh down with bricks wrapped in foil or a heavy cutting board. Refrigerate for 48 hours. 
3. Remove the salmon from the refrigerator and scrape off the curing ingredients. When cured, the fish should have a raw appearance and a firm but not hard texture. Slice the salmon against the grain paper thin and serve with accompaniments of choice.