Gravlox
Yield: 14 Servings
The Sugar Association

3 lb fresh side of salmon with skin
Salt to taste
Brown Sugar to taste
1/2 c fennel; chopped
4 tb Pernod
3 tb cracked black pepper (or pink peppercorns cracked)

Place salmon skin side down in a large pan. Rub salt and sugar into salmon meat. Be careful to weigh the pan carefully with plates or another thing that weighs sufficiently to press the salmon with the condiments (salt & sugar) for at least 24 hours. Add fennel fronds and pour liqueur (Pernod) evenly over fish. Sprinkle with pepper and cover pan with plastic film. Refrigerate 24 hours, then turn fish and marinate with the juices collecting in the pan. Serve after fish has marinated at least 48 hours.