In a mixing bowl, combine the salt, dill, zest, black pepper, vodka, and sugar together. Place the salmon, skin side down, on several large sheets of plastic wrap. Cover the entire salmon with the curing mixture, packing the cure into the salmon. Wrap the salmon completely and tightly in the plastic wrap and place the salmon, skin side down on a 1/2 sheet pan. Place something heavy like a skillet, weights, or a brick (which needs to be wrapped in plastic wrap). This will help infuse the salmon into the mixture. Refrigerate the salmon for 24 hours. Remove the salmon from the refrigerator and wipe off the salt mixture. Rinse the salmon under cold water, removing all the cure. Using a sharp knife, slice the salmon diagonally in paper thin cuts. Serve the Gravlax with the bagels, cream cheese and red onions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	131.64 Kcal (551 kJ)
Calories from fat	86.19 Kcal
		% Daily Value*
Total Fat	9.58g	15%
Cholesterol	39.3mg	13%
Sodium	1513.18mg	63%
Potassium	133.52mg	3%
Total Carbs	3.06g	1%
Sugars	2.48g	10%
Dietary Fiber	0.12g	0%
Protein	6.85g	14%
Vitamin C	1.3mg	2%
Calcium	28.6mg	3%

Amount Per 100 g
Calories	216.55 Kcal (907 kJ)
Calories from fat	141.78 Kcal
		% Daily Value*
Total Fat	15.75g	15%
Cholesterol	64.66mg	13%
Sodium	2489.28mg	63%
Potassium	219.65mg	3%
Total Carbs	5.03g	1%
Sugars	4.08g	10%
Dietary Fiber	0.2g	0%
Protein	11.26g	14%
Vitamin C	2.1mg	2%
Calcium	47mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.4

Points
3

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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