In article >,
Terry Pulliam Burd > wrote:

> On Wed, 23 Jun 2010 05:53:27 -0500, Omelet >
> wrote:
>
> >Sounds awesome. :-) Can you post the gravlax recipe please?
> >That combo is great for shrimp so I imagine it's excellent with Salmon
> >too.
>
> This is an old standby. Very easy to make and makes a really pretty
> presentation. It's from the cookbook _In Julia's Kitchen With Master
> Chefs_. I've also done it with orange juice in place of the lime and
> it really bumps up the salmon color:
>
> @@@@@ Now You're Cooking! Export Format
>
> Tequila And Lime Cured Gravlax
>
> appetizers, fish and seafood
>
> For the dry cu
> 1 1/2 pounds side of salmon (sushi grade); unsliced, skin on

Thank you SO much! I've been playing with curing meat lately but have
not messed with fish yet.:-)

I wonder how this'd be with just a touch of added smoke?
Not too much mind you... Just a hint.
--
Peace! Om

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