Maple Gravlax

Maple Gravlax

1 lb salmon (centre thick cut)
1 tbsp of coarse sea salt
1 tbsp of traditional dijon
3 tbsp maple syrup
2 tbsp of maple whiskey (optional)
4 stacks of dill
1/4 cup of red onioins

In a bowl mix all wet and dry ingredients. Cut the salmon in half. I personal do this next step in cling wrap, some people do it in a bowl. Place 1 salmon skin down on cling wrap, apply the mix, dill stacks and onions on top. Get the other half on top skin side up. Wrap it up nice and tight, put it in a bowl and rotate at 24h. Ready to be thinly sliced at the 48h mark. Can be cured in half the time, but I find 48h gives the best results.