Orange Cured Salmon

1. Combine the dry ingredients into a rub and divide in half.

2. Place one piece of salmon skin side down in a glass container. Rub half of the spice mix over the fish and pour 1 tablespoon of Grand Marnier over the rub.

3. Cover the second piece of fish with the other half of the rub, then pour the other tablespoon of liqueur over it and place it upside down on the first piece of fish, so that its skin side is facing up. You want to create a type of “fish sandwich” that is uniformly thick.

4. Cover the container with plastic wrap and weigh down the salmon with something heavy. We use canned tomatoes, or a glass container filled with beans, or whatever we have handy. Just make sure the salmon is heavily pressed down and put it into the refrigerator.

5. Let it sit for 24 to 48 hours, flipping the “fish sandwich” over every 12 hours or so. Make sure to flip the whole thing over, not just the individual fillets.

6. When ready to serve, scrape all of the rub off and slice thinly. You want to make sure all the rub is gone, since it’s very salty.

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