something fishy's going on

I bought four pounds of salmon from Coastal Seafoods. The fish looks terrific, and smells great too. I'm salt curing it, making gravlax, to which I'll add some cheese and some chives for extra niceness.

First, I needed to trim the fat and what was left of its fins.

Then I applied the cure, salt, pepper, lemon and lime zest, and dill to the fleshy side of the fish. Rubbing it in to the meat, the fish is tightly wrapped in plastic wrap and refrigerated under weight. Tomorrow afternoon we'll clean it off and see how it tastes.

Now I've got to go back out to the grocery in search of beef. Lots of beef.