Ingredients:
1 side sockeye salmon, with pin bones removed
1 cup cilantro, chopped
1/2 cup dill, chopped
10 oz Florida Crystals organic cane sugar
6 oz sea salt
2 oz Organic Valley orange juice
2 oz Lakewood organic lemon juice
Optional - 6 oz of vodka, amber beer, or gin

Mix cilantro, dill, sugar, and salt to create a curing mixture.

Cut a piece of plastic wrap long enough to cover the entire piece of salmon. Place 1/4 of the mixture on the plastic wrap and cover with the skin side of the salmon, facing down.

Place the rest of the curing mixture and juices on top of the salmon, evenly. If using alcohol, add that at this time as well.

Wrap the salmon tightly in plastic wrap and place on a baking sheet. Cover with another baking sheet and place a heavy object, five pounds or more, on the top sheet. Leave for three days in a cool, dry place to cure.

After three days, take plastic off and wash away any remaining curing mixture. Slice, serve and enjoy!

SERVES 10