Home Cured Salmon With Tarragon And Pernod - cooking recipe

Ingredients

1 1/2 tablespoons kosher salt
1 tablespoon light brown sugar
1 teaspoon lemon pepper
1 lb salmon fillet, skin on
1 1/2 tablespoons Pernod (or other anise liqueur)
1 small bunch fresh tarragon
for the sauce
1 1/2 cups Greek yogurt
1/3 cup fresh dill, chopped
1/3 cup fresh fennel leaves, chopped
1 -2 tablespoon Dijon mustard

Preparation

Combine salt, sugar and lemon pepper.
Rub evenly over both sides of fish.
Drizzle the non-skin side with the Pernod.
Roll the salmon in the tarragon.
Wrap tightly in plastic wrap, including all of the tarragon.
Place in a container with sides and place a skillet or plate on top of the salmon filet.
Weight down the plate with several cans (whatever is in the pantry).
Refrigerate for 36-48 hours, turning once in that time.
Unwrap salmon and brush off tarragon leaves.
Serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate.
For sauce, combine all ingredients in a bowl.
Serve on thinly sliced rye or pumpernickel bread.