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Bobby Flay's recipe for Southwestern style grav lax is really kicking. Here goes.

1 2 lb salmon fillet (skin on)
1 T pureed chipotles in adobo sauce
1/4 cup chopped cilantro
1/4 cup whole mustard seeds
2 T cumin seeds
zest of 5 limes, in strips
2 cups kosher salt
3 cups (packed) light brown sugar
1 cup tequila

1. Place the Salmon fillet on baking sheet, flesh side up. Spread with pureed chipotles. Sprinkle evenly with cilantro, mustard seeds, cumin seeds, and lime zest.

2. In a mixing bowl, combime the salt, brown sugar, and tequilla. Cover salmon with salt mixture.

3. Place another baking sheet on top of the salmon and weigh it down with a cast iron skillet or some other heavy weight. Refridgerate for 48 hours.

4. Remove from the fridge and scrape off the curing ingredients.

5. Slice the salmon against the grain paper thin, and serve.

Thanks to all who contributed recipes and tips to this lost chef-wannabe. I think that I will start with AAM's marinade, and try the others over the Labor Day weekend.

Once again, Free Republic proves its worth in the most unualual ways. BTW, what ever happened to the FReeper cookbook some were planning?

snopercod, that joke reminds me of why pink is EVERY man's favorite color, whether they admit it or not.