One of the first dishes I learned to make when I started out was Gravlox. I was 16 years old and we were going to be serving Gravlox on the Thanksgiving buffet at my vocational school. I remember mixing the salt and sugar together wondering how salt could actually cook the salmon. After a few days of sitting in the cure weighted down by brick...Voila!!!!.. Amazing tender and meaty salmon slices that tasted great on a warm crostini. This is a tribute to that experience and an experiment for the new menu. I'm working on a southwestern influenced gravlox with Tequila and lime. The procedure is fairly simple: make a cure of 2:1 salt/sugar, bury the salmon in the cure, wrap and weigh down for 3 days depending on size of fillet until cure, wash the cure off before slicing and serving. This cure is salt, sugar, cumin seed, ancho chiles, fennel seed, lime zest, and cinnamon. The fish is rubbed with tequila and cilantro then buried in the salt cure. I've wrapped the fish in cheesecloth and weighted it down with a couple of large cans. I will take more pictures once it's cured and create a finished dish.